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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.
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.
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.
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.
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.
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.
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!
30 Minute Spicy Miso Chicken Katsu Ramen
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.
Ingredients
- 2 strips thick-cut bacon, chopped
- 6 cloves garlic, finely chopped or grated
- 2 medium shallots, finely chopped
- 1 inch fresh ginger, thinly sliced
- 1/2-1 teaspoon red pepper flakes
- 8 cups low sodium chicken broth
- 3/4 cup coconut milk (or preferred milk)
- 1/4 cup low sodium soy sauce
- 1/4 cup white miso paste
- 2-4 tablespoons chili paste, to taste (I use Gochujang)
- 4 squares ramen noodles
- 4 cups baby spinach, chopped
- 1 tablespoon toasted sesame oil
- soft or hard boiled eggs, for serving
- Toasted nori sheets, sesame seeds, green onions, and chili oil, for serving
Chicken Katsu
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.
This post was originally published on January 25, 2021
I have made this about twice now and making it again tonight! This recipe is amazing! I have done it with chicken and without chicken and overall it has always been a great turnout!
Hey Neeli,
Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
Love, love this soup!!
I was thinking of making it tonight, but I don’t have spinach. Your thought on Chinese cabbage? Also, lol, no miso. Can you substitute?
I’ve left it out before and soup was delish.
Hey Jane,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Sure cabbage would be great, I’ve never tried this recipe without the miso. xTieghan
So delicious! This recipe will be on repeat in my house. Even my pickiest eater had two bowls. Absolutely love it.
Hey Missy,
I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan
Amazing!!! We’ve made this twice now and the flavors are just so good every time. Thank you for the perfect ramen recipe! 🙂
Hey Madeline,
Happy Monday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed!! xTieghan
How can I subscribe to your site?
Hey Deb,
You can enter your email on the blog homepage. Please let me know if you have any other questions! xTieghan
I’ve made this twice now and it’s a HUGE hit with my whole family!
Hey Shannon,
Thanks so much for making this recipe, I am so glad that it was enjoyed! xTieghan
LOVED IT! We have ate at restaurants with really good ramen but could never make it the same ourselves. This recipe is better than any ramen we have had and it was so easy! I used a heaping 1/2 teaspoon of red pepper flakes and 2 tablespoons of gochujang and it was perfect for our spice level. We also used pork loin instead of chicken katsu since we needed to use it up from the night before. So good! You have to try it if you love ramen.
Hey there,
So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week? xTieghan
I made this tonight and it was fabulous. Absolutely delicious. Great recipe. As always.
Hey Debbe,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
I missed what to do with nori??
Hey Carla,
I just use the nori for serving. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you have any tips on storing the broth if you know you have leftovers?
Hey Kathleen,
You can keep in an airtight container in the fridge. I hope you love the soup! xTieghan
Have you ever tried freezing just the broth? Thx!
Hi Catherine! I haven’t tried that, but it should work fine! 🙂 xTieghan
This was a hit with y whole family which does not happen often. It was a quick meal that tasted and looked like it took a lot longer. So good and flavorful!
So glad I tried this and another of your recipes that I will make again.
Thank you
Hey Dawn,
I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan
I have made this at least 5 or 6 times and counting. Absolutely DELICIOUS! After one taste, it was immediately put on our regular rota. I make it exactly as is. My partner and I adore it. Don’t hesitate, go buy some gochujang and make this recipe!
Hey Lisa,
I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan
Made this tonight and the broth was BEYOND!! Thank you for making something so delicious so approachable!
Hey Margaux,
I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan
I have made this ramen before and it was delicious! I was wondering if the soup portion could be made in the instant pot (like one of your other ramen recipes) separate from the chicken???
Hey Kaitlin,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! I am sure the instant pot would work well for you! Have the best week☀️ xTieghan
This ramen recipe is so simple and Delish! Highly recommend! I used pork chops instead of chicken and it was just as tasty.
Hey Emma,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan
I didn’t take a photo but this was the most delicious bowl of ramen I’ve had in a while. Better than takeout!
Hey Amanda,
I am delighted that this recipe was enjoyed, thanks so much for making it! Happy Friday? xTieghan