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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 don’t see instructions for the Instantpot, just stove top. The recipe says it can be made in instantpot or stovetop.
Hey Sandra,
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
I love this recipe. One of my favorite things I’ve ever cooked, and I will definitely be making it again. Pretty easy too!
Hey Shelby,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Just want to say that this cannot really be a 30 minute endeavor. I have not made this recipe but I’ve made lots of other ramen, and as a pretty experienced cook, i know this gonna take more than 30 mins! That said it looks delish and cant wait to try it.
Hey Lisa,
It really should only take you 30 minutes to make this recipe, let me know after you give it a try:) I hope you love the recipe!! xTieghan
So excited to try this! How do you make the chili oil??
Hey Caroline,
Here is the link for my chili oil recipe: https://fett-weg.today/better-than-takeout-dan-dan-noodles/%3C/a%3E%3Cbr /> I hope you love the recipe, please let me know if you have any other questions! xTieghan
I can’t wait to try this one – do you have a chili oil recipe? Or do you recommend store bough chili oil?
Hey Kelley,
Here is my recipe for chili oil: https://fett-weg.today/better-than-takeout-dan-dan-noodles/%3C/a%3E%3Cbr /> I hope you love the recipe, please let me know if you have any other questions! xTieghan
Any modifications for doing it in the instant pot?
Hey Melissa,
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
THIS WAS INCREDIBLE!!!! I mostly followed the recipe simply because I like freedom in the kitchen, what this means is that I didn’t really follow the measurements in the broth but just added everything until it tasted great! The white miso is a game changer!!
Hey Jess,
I am so glad the recipe was enjoyed, thanks for making it! Have a great week:) xTieghan
What a fantastic new entry for our family!!! The contrast of the soft ramen with the crunch of the Chicken Katsu was a hit!! Not to mention how fast this comes together. Might need to try this with some pounder pork loin!!!
Hey Chris,
I am so thrilled your family enjoyed this recipe, thanks so much for giving it a try! xTieghan
Made this for dinner tonight and loved it! I didn’t make the chicken because I didn’t have any but would make it again with and without it. Great meal and so tasty with the right amount of spice.
Hey Georgie,
Thanks so much for trying the recipe, I am so glad it was enjoyed! xTieghan
SO authentic
beckandbulow
Thanks!
This was amazing! I’ve been an admirer of your blog for a while, but this is my first attempt at one of your recipes. I left out the bacon just because I didn’t have any and used the smallest amounts of red pepper flakes and chile paste that you recommended. I also added a splash of fish sauce for umami. It was absolutely delicious and even my american food, pizza, burger and fry-loving partner thought it should be added to our regular lineup.
Hey Tracy,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Teighan: This was amazing! Honestly closest thing to real Japanese ramen that we’ve ever had. My son and I were in Hokkaido a couple years ago and it was just as good as then.
Thanks!
Hey Susan,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
I made this tonight and it was delicious!! Took me closer to 45 mins to make, but it was well worth the wait. I also cut back on the spice and it still turned out fantastic.
Hey Krista,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Wow wow wow! You’ve done it again. Your chicken and spinach instant pot ramen has been a staple for years (literally have it memorized) and I think this one might be better?! Not possible but soo good!
Hey Hannah,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Absolutely fabulous! I followed the recipe, as written, and it was delicious. Definitely loved the egg –
Hey Tricia,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
This recipe is amazing!!! It comes together so quickly! Thank you ?
Hey Rachel,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan