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Sesame Peanut Chicken Katsu Ramen. My brother’s most requested winter soup! This ramen is so special. It’s made with bacon for a rich depth of flavor, two varieties of chili paste, broth, coconut milk, tamari/soy, and peanut butter. It’s creamy, spicy, and so warming. Each bowl is filled with noodles and crispy sesame Katsu chicken. Then topped with our favorite mix of ramen toppings: soft-boiled eggs, toasted nori, pickled sushi ginger, scallions, and more sesame seeds – which really aren’t necessary (but are so yum!). There’s nothing better than ramen on a cold wintery night.
I mentioned over the weekend that my younger brother, Red, was in town. It’s really rare these days that Red and I are ever home at the same time. Lately, I’ve been traveling while he’s in Colorado.
Usually, he’s in and out pretty quickly. But he got into town last week for the holiday break and has been home ever since, hitting the jumps at Copper. He’s one of my favorite people to get the opportunity to cook for. Mainly because I don’t get to cook for him often, but also because he’s just the happiest to be around. Red and my brother Kai have the ability to put a smile on my face every time they walk into the room. Something about their energy just makes you feel happy inside.
It’s really a magical quality!
With Red here, I knew I wanted to make some of his favorite foods. He loves anything with rice or over rice, sushi related, buffalo chicken, tacos…the list goes on.
The one dish Red and Kai ask for any time I’m cooking is my ramen. I make it differently most times. But a katsu ramen is one of their favorites. It’s a mix of Gochugang and Thai red curry paste, then a lot of noodles.
So of course, I had to make ramen to share. It’s the start of winter!
Here are the details
Ingredients
- bacon
- shallots
- Chinese 5 spice – optional
- chili paste – I also use Gochugang
- Thai red curry paste
- broth
- tamari or soy sauce
- canned coconut milk
- ginger – I love to use pickled sushi-style ginger
- ramen noodles – I love brown rice ramen noodles or Chinese-style noodles
- toasted sesame oil
- chicken cutlets
- panko breadcrumbs
- sesame seeds
- butter or olive oil
Ingredients – for topping
- soft or hard-boiled eggs
- toasted nori sheets, toasted sesame seeds, scallions, pickled ginger and jalapeños
Special Tools
Nothing! You will need a soup pot and a skillet.
Steps
Step 1: – cook the bacon
Start cooking the bacon in a big Dutch oven. Allow the fat to render, as this is where the flavor is.
Step 2: finish the soup base
Next, mix in the shallots, chili paste, and the Thai red curry paste. Allow this mix to cook a few minutes until you can really smell the chili paste.
Add the broth, a can of coconut milk, the tamari, peanut butter, and ginger. Simmer this over low heat.
Step 3: make the katsu
Dredge the chicken cutlets through the panko and sesame seeds. Now, get each cutlet crispy with some oil or butter.
Then season each with salt and thinly slice.
Step 4: the noodles
I love to cook them directly in the broth. It keeps the amount of dishes down.
Step 5: serve
Mix pickled ginger with jalapeños and sesame oil
Ladle the soup into bowls and top with the chicken and all the toppings you enjoy. For us, that includes soft-boiled eggs, many toasted sesame seeds, and scallions. Then pickled ginger and jalapeños.
Really do it up and make your bowls of homemade ramen special and so delicious!
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 Sesame Peanut 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!
Sesame Peanut Chicken Katsu Ramen
Servings: 6
Calories Per Serving: 630 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 strips thick-cut bacon, chopped
- 2 shallots, chopped
- 2 teaspoons Chinese 5 spice (optional)
- 2-3 tablespoons chili paste (I use Gochujang)
- 2 tablespoons Thai red curry paste
- 8 cups broth
- 1 can coconut milk
- 1/4 cup tamari or soy sauce
- 1/4 cup creamy peanut butter
- 1 tablespoon pickled sushi-style ginger, chopped
- 4 squares ramen noodles
- 1 tablespoon toasted sesame oil
- 1/3 cup pickled sushi-style ginger
- 1 jalapeño, thinly sliced
- soft or hard boiled eggs, for serving
- toasted nori sheets, sesame seeds, and scallions, for serving
Sesame Chicken Katsu
- 6 chicken cutlets or tenders
- 1 cup Panko
- 3 tablespoons sesame seeds
- 2 tablespoons olive oil or butter
Instructions
- 1. In a large Dutch oven set over medium-high heat, cook the bacon until crisp, about 5 minutes. Add the shallots, Chinese 5 spice, if using, chili paste, and Thai red curry paste. Cook for 2 minutes, until fragrant. Pour in the broth, coconut milk, and tamari. Whisk in the peanut butter. Add the ginger. Reduce the heat to low and simmer for 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. 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 finish the soup, stir in the noodles and toasted sesame oil. Let sit for 5 minutes or until the noodles are soft.5. Mix the pickled ginger, 1 tablespoon ginger juice, and the jalapeños together.6. Divide the noodles between bowls and ladle the soup over. Add the chicken. Top as desired with eggs, green onions, sesame seeds, and chili oil. Serve immediately.
This post was originally published on January 7, 2025
This recipe is my all time favorite soup of yours… next to the Broccoli Cheese Soup. Made soup cubes for future lunches without the noodles and chicken. The peanut butter just adds a certain something to the broth! May try it with Tahini for my children who both have peanut allergies. but wow… so so so good!
Hey Melissa,
Wonderful! Thanks a lot for trying this dish and your feedback, love to hear it turned out well! Have a beautiful Sunday! xx
I have made a lot of recipes from this site and this one was one of the best. Thank you so much!
Thanks so much, Erica! So glad to hear you enjoyed this dish, I appreciate you making it! Have a wonderful weekend! xT
Delicious recipe! Took me a little longer than suggested and modified slightly to include green peppers, mushrooms, and a variation of a few more spices/ingredients, but I will be adding this to my HBH recipe box!
Thanks so much, Annette:) So glad to hear this ramen turned out well for you, I appreciate you making it! xT
This was delicious, my whole family enjoyed it!
Hi Jenna,
Yay!! Love to hear this dish turned out well for you, I appreciate you making it! Have a great day! xx
Making this this weekend I’m so excited! I’m just confused about the ginger because its on the ingredients twice- which serving size do I use when? And what is step 5? Does that get mixed into the soup or is that for serving?
Hi Sarah,
You are going to use the 1T of ginger in step 1 and then the 1/3 cup in step 5. I use step 5 for serving purposes. I hope this helps! xT
Hi Tieghan! How do you get a perfect soft boiled egg as pictured? I feel like I always mess mine up
Hi Beth,
I put my eggs in a pot with cold water, let it come to a boil and then boil for 3 minutes. I know everyone has a different method, that is just what works for me. xx
Water to a rolling boil, add eggs for 7 minutes exactly. Instantly into an generous ice bath. Perfection.
I loved this recipe but made a number of modifications based on ingredients available. Took advice of another and will add fresh ramen noodles for leftovers tomorrow.
Thanks so much, April! I appreciate you trying this recipe and your feedback! Have a great evening! xT
Made this last night. It was easy and so delicious!
Hi Margaret,
Wonderful!! So glad to hear you enjoyed this recipe, thanks for making it! Have the best weekend!☃️
Hi Tieghan. What kind of veggies would be good to add to this recipe?
Hi Lora,
I think mushrooms and peppers would work nicely here. Please let me know if you have any other questions! xx
On Instagram, there was star anise in the pot, but I don’t see it here in the ingredients. Is that a different recipe?
Hi Hailey,
You do not need to use star anise in this recipe:) Please let me know if you have any other questions! xx
Really nice recipe – such wonderful flavors. Made for lunch and it was enjoyed by all.
I used fresh ginger instead of sushi ginger and added mushrooms & spinach.
Can’t wait to make again.
Thank you!
Thanks so much, Tiffany! I’m so glad you enjoyed this recipe and thanks for sharing what worked well for you! Have the best week! xxT
Pretty good! I used chicken broth and then crumbled the bacon and put on top. (No mention of what kind of broth or what to do with the bacon.)
Thanks so much, Kim! Glad you enjoyed this recipe:) I like to use chicken broth but really any broth you like works! The bacon is for topping, sorry for any confusion. Thanks again! xx
What are nori sheets and what do you do with them? Listed in the ingredients only. Thanks.
Hi Connie,
They are seaweed sheets. I like to use them for serving. Totally optional:) I hope you love this recipe! xT
We really enjoyed this Asian inspired recipe on a cold winter evening.
Hi Sheryl,
Fantastic! I’m so glad you enjoyed this recipe and appreciate you making it! Have a great week! xxT
Going to make this tonight. What can I use in lieu of bacon? My girlfriend does not eat pork or beef
What does 5 spice powder taste like? I want to make sure I like the profile before I spend the extra $ on a new to me spice!
Hi Emma,
It has a nice warming flavor, with a peppery kick. I think it’s work it:) xx
Hi Ben,
You could totally just skip the bacon or use turkey bacon. Please let me know if you have any other questions! xx
What kind of broth do you use? chicken?
Hi Melissa,
Yes, I like to use chicken broth in this recipe. Please let me know if you have any other questions! xT