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This quick and easy 30 Minute Spicy Miso Chicken Katsu Ramen is for those nights when you’re craving your favorite bowl of Ramen, but need it fast and made at home. All cooked in one pot, using healthy, pantry staple ingredients. This ramen is flavored with miso and chili paste. It’s creamy, spicy, and yes…filled with plenty of ramen noodles. Each bowl is topped with crispy sesame Katsu chicken for the best bowl of homemade ramen…even better than a restaurant! Best enjoyed on cold days, because there’s nothing better than a steaming bowl of ramen on a cold winter’s night.

overhead photo of 30 Minute Spicy Miso Chicken Katsu Ramen

I’m sure I’ve told this story a million and one times by now, but growing up there was a time when my mom and I practically lived on ramen (we called it Oodles of Noodles). I must have been in third or fourth grade because  I know I got out of school earlier than my brothers.

I’m not going to lie, these were the school years that were my favorite. It’s no secret that as the only girl growing up in a house with five brothers, I craved my mom’s attention more than anyone. And trust me, her attention was hard to get. With six kids, she always had something to be doing. But when I was able to come home from school two hours earlier than my brothers (my school got out at 2:45 pm, but the middle didn’t get out until 4 pm) it meant that I had my mom pretty much to myself for two hours. Yeah, my younger brother Kai was home too, but he always entertained himself and never needed much. And then Red was just a tiny baby, so though he required attention, it honestly wasn’t much. Those were my two hours, five days a week and I loved them.

On the cold, rainy Cleveland days, I’d come home and my mom would make up ramen. We’d eat sitting by the fire while she worked away on whatever she was doing and I chatted her ear off…or just watched Gilmore Girls.

I know it doesn’t sound like much, but I loved that time. And to this day, I love ramen.

prep photo of chili sauce

So do you see where I’m going with this? Ramen will always be a special dish for me. I love creating new versions every winter. This year’s version is hands down my favorite yet.

It’s all about the miso broth and that crispy sesame Katsu chicken. I’ve never done anything like it, but I am fully obsessed. The chicken on top really makes it that much more delicious.

Chicken Katsu cooking in skillet

Making this ramen is quick, start with the broth.

This is quick, but you have to know, the broth is really the star of this ramen. It’s so simple, but the combination of miso and chili paste is just something extra special. I like to use white miso paste and my favorite chili sauce is Gochunchag, which is actually Korean chili paste. But it’s SO GOOD.

Crisp up some bacon in a big Dutch oven. I use the bacon only for flavor, but if you prefer to not use bacon, you can just omit it from the recipe and instead use a couple tablespoons of olive oil or sesame oil.

When the bacon is crisp, toss in lots of fresh garlic, shallots, ginger, and a good pinch of chili flakes. We LOVE this ramen spicy, but you can, of course, use as little or as many chili flakes as you’d like. Once everything is super fragrant, just pour in some broth, add some miso, chili paste, and a touch of coconut milk. Let this all simmer for a few minutes.

30 Minute Spicy Miso Chicken Katsu Ramen being poured into soup bowl

Now, onto the chicken Katsu.

Yes, the broth is the star, but the chicken has a major supporting role. Really, it’s the broth and chicken together. They make for the best bowl of ramen.

I made sure to keep the chicken simple and easy. I used chicken cutlets, then simply breaded them in Panko and sesame seeds. Super simple, but atop the spicy broth…so delicious.

For the actual ramen noodles, I love using Brown Rice and Millet Ramen noodles (which you can find at Whole Foods and in many grocery stores). These taste just like real deal ramen noodles, but they are much healthier, gluten-free, and vegan. Also, I recommend storing the soup and noodles separately, then adding the noodles just before serving. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.

And of course, no bowl of ramen is complete without the toppings, they’re the best part after all, right? I do soft-boiled eggs, plenty of green onions, toasted nori sheets, and lots of chili oil.

overhead photo of 30 Minute Spicy Miso Chicken Katsu Ramen

Each and every bite is so good.

My two younger brothers, Malachi and Red have both been to Japan and enjoyed plenty of ramen while there. But Kai said that this bowl has been the only bowl he’s had since Japan that actually tastes like the ramen they had there. It’s creamy, but spicy, and the flavor is spot on. They also very much enjoyed the excess amounts of chili oil I put on their bowls. I love a little chili oil.

So, I took that as a pretty darn good sign that this is my best bowl of ramen yet. It’s honestly perfect and the best bowl for cold nights. So how are we feeling? Monday night ramen? Promise it will not disappoint.

overhead photo of 30 Minute Spicy Miso Chicken Katsu Ramen

Looking for more warming winter soups? Here are a few to try:

Healthier Italian Wedding Soup with Lemon and Garlic

Lemony Garlic Chicken and Orzo Soup

Creamy Gnocchi Soup with Rosemary Bacon

Lastly, if you make this 30 Minute Spicy Miso Chicken Katsu Ramen, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

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♬ Cooking Show – Waderman

30 Minute Spicy Miso Chicken Katsu Ramen

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Calories Per Serving: 867 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Chicken Katsu

US Customary – Metric

Instructions

  • 1. Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the garlic, shallots, ginger, and red pepper flakes. Cook, stirring occasionally, until caramelized, about 3 minutes. Pour in the broth, milk, and soy sauce, then whisk in the miso and chili paste. Reduce the heat to medium-low and simmer 10 minutes.
    2. Meanwhile, make the Katsu. Place the Panko and sesame seeds in a shallow bowl. Season with salt. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really pound the crumbs in. Place the chicken on a plate.
    3. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.
    4. To the soup, stir in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the noodles are soft. 
    5. To serve, divide the noodles between bowls and ladle over the soup back overtop. Add the chicken. Top as desired with eggs, green onions, sesame seeds, and chili oil. Serve immediately.
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30 Minute Spicy Miso Chicken Katsu Ramen | halfbakedharvest.com
This post was originally published on January 25, 2021
4.37 from 1266 votes (983 ratings without comment)

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Comments

    1. Hey Holly,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

      Reply

  3. 5 stars
    We have an extraordinary ramen shop – one of 3 locations in the US – that we regularly visit. As soon as we smelled it cooking and then on first slurp there were sighs and vigorous nods all around. This ramen is JUST as good as our friends at the shop make.

    Reply

    1. Hey Alain,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

      Reply

  4. 5 stars
    I’ve made this recipe twice already for my family and boyfriend and both LOVE it!!! I also passed it along to a friend who made it and also LOVED! It’s easy, quick and SO flavorful!! I made a few modifications since I didn’t have a few of the ingredients. I used Unsalted Chicken Broth instead of low sodium and also cut out the bacon since I didn’t have it and the dish was still so amazing! This is becoming a staple in my house 🙂 Thank you so much for sharing this recipe!!

    Reply

  5. 5 stars
    Amazingly easy, delicious, perfect amount of spice. Love this dish so much! Posting my photo on Instagram tomorrow @vinstagrape. Thank you!

    Reply

  6. 5 stars
    I don’t normally come back to leave recipe reviews (although i should more often), but I have made this multiple times and I currently am waiting on a delivery of the ramen to make it again. It’s delicious and my husband and I really enjoy it. Even wih very big bowls, there is enough for leftovers so I always make the noodles separately. I end up readings the comments to see if something is really worth it, so to anyone like me, make it. You won’t regret it. However, I will say for me, it is NOT a 30 minute meal. It takes longer for me (more of like an hour) so that’s just an FYI. It also creates a tad bit of the mess (pot for soup, pan for chicken, and pot for ramen) so to me, it’s not a quick weeknight meal. Don’t let that discourage you from making it, just plan accordingly.

    Reply

  8. 5 stars
    I just have to say, this is one of the all time best things I have ever made in my house!!! Which is a pretty bold statement. We just made it for the second time, and it may have been even better than the first. My mom also made it after I raved about it, and it was a huge hit in her house too. So so good! I am already looking forward to making it again… Now to browse through your site to find something for tonight’s dinner inspiration. <3

    Reply

  9. 5 stars
    This recipe is excellent! We have it on a pretty regular rotation during the winter months and it is so good every time! We use fresh ramen noodles from our local Asian grocery store.

    Reply

  10. 5 stars
    I’ve made it twice now and it’s a crowd pleaser each time!! Today I made the chicken plain just because I didn’t have panko on me and it was still divine (the broth is really the showstopper anyway!).

    Reply

  11. Ooo you can ignore my previous comment, I realized that others have already asked about the instant pot instructions :)! I do have another question, I noticed that my store only has Norita White Miso Soy Bean Paste. Is this okay to use for the white miso paste? Thanks!

    Reply

  12. This recipe looks so good! I am going to try it this weekend since we are suppose to get snow in Colorado again! :). I noticed you mentioned that this could be done on the stove or in the instant pot. I saw that you didn’t provide any instructions for the instant pot so thought I would check in and ask about this? I am excited to try this recipe!

    Reply

    1. Hey Brittany,
      Add everything to the instant pot and cook on high pressure for 8 minutes. Cook the chicken as directed and serve soup as directed. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  13. 5 stars
    I cannot express how much I loved this ramen. I used a different ramen noodle from my local East Asia grocery store was all I did differently. This turned out great and I loved it so much. The spice was perfect and I’ll definitely be making this again. The katsu chicken on top excellent. The flavors really tasted authentic. Thank you!

    Reply