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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
The broth was AMAZING, although user error in my part made it way too spicy. Lol. Next time won’t wing it with the gojujang and chili flakes. Great recipe.
Hey Rebecca,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan
Big hit in our house!! I made this tonight, forgot to take a pic as usual) quick and easy. I added tofu by preparing it the same way as the chicken. Once it soaked up the soup it was very yummy. I also switched the spinach for kale( kids prefer it). All in all and awesome easy recipe.
Hey Rose,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan
I made this and it tasted really good! But toward the end my broth came out to be REALLY salty. Suggestions?
Hey Ashley,
Thanks so much for making the recipe, I am delighted it was enjoyed! Did you adjust anything for the saltiness? Have a great weekend:) xTieghan
This was absolutely fantastic! As the mother of three teenage boys who are all stuck at home these days, I’m always looking for new recipes I can make to spice up the rotation and fill them up. This was easy, quick and really delicious. I’ll definitely make it again.
Hey Lori,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
Had this for a chilly evening. Loved it. Kids loved the Katsu Chicken. Thank you for and easy and comforting meal.
Hey there,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
Loved this, It was unlike any other noodle bowl I’ve made, which isn’t surprising given that I’ve never combined miso and gojuchang! The chicken katsu added the perfect flavour and texture. Thanks so much for a great recipe, and while it took me longer than 30 minutes, it was still petty quick and easy.
Hey Kathy,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
This is an excellent, delicious ramen. I left out all of the heat except a few chili flakes because I don’t tolerate it these days. Took me way longer than 30 mins to get all of the components cooked and together for the soup. Tip: make it and eat it right away because the ramen will soak up the broth.
Hey Caroline,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
Can I replace tahini for the white miso paste?
Hey Jennifer,
Yes, tahini would also work well here. I hope you love the recipe. Let me know how it turns out! xTieghan
I have made a lot of ramen over the years, including making homemade broth with bonito flakes, shiitake mushrooms, and dried seaweed. This ramen recipe tops them all. Highly recommend using the low sodium ingredients. It’s rich, warm, and so so good on a cold winter night in WI.
Hey Amber,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
Made this without the spicy part and added corn so the kids would eat it. They loved it. The broth was so rich. I can’t believe I made this at home and it didn’t come from a Ramen shop. This will be going into regular rotation for dinners. Thank you!
Hey Alison,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
I made this this evening and it was delicious! I put only 1/2 tsp of red pepper flakes and 1 tbsp of chili paste and that was more than enough heat for me. I also subbed light miso and it was still tasty! Definitely recommend!
Hey Celeste,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
Made this for dinner and it’s delicious! Deep flavor in the broth in a short amount of time, but a bit spicy for our taste. Ended up adding mor coconut milk and water to cool it down. Next time, I’ll at least half the red pepper/ chili paste. Made the chicken in the air fryer and love the crunch and the flavor!
Hey Sam,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
Please add this to your Instagram story! The video really helps me cook so much better!
Hey Kristina,
I hope you love the recipe!! xTieghan
Loved this recipe! Took me longer than 30 minutes, but I am slow and it was worth it. I added an extra tablespoon or two of miso because I felt like my white miso paste wasn’t packing much of a punch and pounded the chicken so it was nice and thin before frying in the Panko & sesame seeds to avoid burning. Otherwise, I followed the rest of the recipe precisely and it was a hit. Definitely a make again recipe!
Hey Jill,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
Tieghan, completely blown away by these flavors. Fantastic. Would give it a million stars if I could. Thank you so much.
Hey Jordan,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan