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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
This took longer than 30 minutes but it was worth it. My family loved it. I was wondering if it could cut down on prep time if you breaded the chicken ahead of time and froze it already breaded.
Hi Linda,
Awesome!! Thanks a lot for making this recipe and your notes, so glad it was enjoyed!
Have a great Sunday!☃️
I have a question about the chicken. How come flour and eggs aren’t used for the chicken katsu? Is it because it’s just meant for a ramen topping and not a standalone dish?
Hey Joseph,
I prefer to not use the egg and flour as I feel it can make the coating feel heavy. If that is something you want to do, you totally can!
A go-to for a cozy night in with some pantry staples. I sometimes cheat and use air fried chicken tenders and makes it come together so quickly!
Hey Abby,
Happy Monday!! I appreciate you making this recipe and your notes, so glad it was a winner!
This was my first recipe I tried for the new year! 🎊
It turned out even better than I thought! ☺️
Hi Hannah,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you!
Yum. Took about 45 minutes but so worth it. This was my daughter’s pick for our soup of the week. She loved it.
Thanks so much, Chrystal! Love to hear this recipe turned out well for you, I appreciate you making it! Have a great Monday!
This looks amazing. Bacon is not traditional in Ramen. Where would you get the 4 squares of noodles? An asian market? Lastly, can you air fry the chicken?
Hey Karen,
Thanks so much!! I like to use the Lotus Foods ramen, you can usually buy them in bulk at your local grocery store. Sure, you could air fry the chicken! I hope you love this recipe, let me know if you give it a try!
Tasty but took way longer than 30 minutes.
Hi Pamela,
Happy Sunday! Thanks a lot for making this recipe and your comment, so glad it turned out nicely for you!
Have a great holiday!🎄🎁
Fantastic!!! I wasn’t expecting too much from a quick and easy ramen recipe, but it was outstanding and the whole family loved it. So excited to have another great recipe on rotation! Thank you Tieghan!
Yay! Thanks so much, Patricia! Love to hear this recipe turned out well for you, I appreciate you making it!
Very tasty, I love ramen and this is a great recipe. But 30 minutes total? Tieghan, you must be very efficient at multi tasking to prep, cook the chicken and make the broth.
Hey Kipp,
Big thanks for making this and sharing back. So glad it hit the spot! Sorry it took longer than expected!
Have a wonderful weekend!🎄
Do you have a suggestion if we don’t have a dutch oven? Thanks!
Hi CC,
Any large soup pot will work here. Please let me know if you have any other questions!
Ahhh, I made this in 30 minutes and it CRUSHED! This will be a staple for the winter season. Thanks for sharing! I’m gonna try all your other ramen bowls as well. Can’t wait.
Hey Kel,
Love to hear this! Thank you so much for making this recipe and your feedback! Happy Wednesday!
I wanted to make this for dinner tonite but once I saw the steps I knew there was no way this was happening in 30 minutes! I really love your recipes but time and again I find that I have to double (or often triple) the time. And I’m a seasoned cook! I would never make them for company as the timing is just too sketchy. I’m not sure if you base time on working with your mom or assistant sous chefs but please think you may be guiding a novice through your recipes!
Thanks for sharing your feedback, Patti!
I would love to be able to skip the bacon. I cook for some non pork eating friends. Will it affect the flavor too much to eliminate it? Would turkey bacon work?
Hi Sheley,
I would use turkey bacon, that will work nicely for you! I hope you love this recipe!
This was good but girl, 30 mins?! This took us way longer than 30 mins. Unless you have 4 hands then sure maybe this will take 30 mins but for us two-handed folks it took at least an hour and a half. Prepping ingredients/breading chicken/boiling noodles that takes about a half hour (if you’re doing everything at the same time which presumably you can’t bread chicken and chop aromatics/bacon at the same time), cook time to make sure chicken is cooked through and broth flavors meld together then cooking noodles yeah that’s not 15 mins (again, you can’t do it all at once. We did chicken while the noodles were cooking and it still took longer than 15 mins especially cooking chicken in batches). This is great but I was sweating by the end of this “quick and easy” recipe.
Hey Maddy,
Thanks a bunch for making this recipe and your comment! So sorry to hear this took longer than expected!
Happy Sunday!
Definitely takes more than 30 minutes but if you have the time it is more than worth it. This recipe is so delicious!!
Thanks a lot, Kimberly!