Miso Ramen with Chicken Katsu 🍜🍗
Ingredients:
For the Chicken Katsu:
2 boneless chicken breasts
1 cup all-purpose flour
2 large eggs (beaten)
1 cup panko breadcrumbs
Oil for frying
Salt and pepper to taste
For the Miso Ramen:
4 cups chicken broth
3 tbsp white miso paste
2 tbsp soy sauce
1 tbsp sesame oil
2 garlic cloves (minced)
1 tsp ginger (grated)
2 packs fresh or instant ramen noodles
2 soft-boiled eggs (halved)
Toppings: sliced green onions, sesame seeds, sautéed spinach, chili oil (optional)
Instructions:
Prepare the Chicken Katsu:
Season the chicken breasts with salt and pepper. Coat each piece in flour, then dip into the beaten eggs, and coat thoroughly with panko breadcrumbs.
Heat oil in a skillet over medium heat. Fry the chicken until golden brown and cooked through (about 3-4 minutes per side). Set aside on paper towels and slice into strips.
Make the Miso Broth:
In a large pot, heat sesame oil over medium heat. Sauté the garlic and ginger until fragrant.
Add the chicken broth, miso paste, and soy sauce. Stir well to dissolve the miso and let it simmer for 5-7 minutes.
Cook the Noodles:
Cook the ramen noodles according to package instructions. Drain and divide into serving bowls.
Assemble the Ramen:
Ladle the hot miso broth over the noodles. Top with sliced chicken katsu, soft-boiled eggs, green onions, sesame seeds, sautéed spinach, and a drizzle of chili oil, if desired.
Serve:
Serve immediately while hot and enjoy the comforting flavors of this Japanese classic! 🍜✨
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