Miso Chicken Katsu Bowl (Printable Version)
# What You'll Need:
→ Ramen Base
01 -
6 garlic cloves, grated or minced finely
02 -
3/4 teaspoon crushed red pepper flakes
03 -
2 medium shallots, diced small
04 -
2 thick bacon slices, chopped up
05 -
1-inch piece of fresh ginger, sliced thin
→ Broth & Seasonings
06 -
8 cups chicken broth (low in sodium)
07 -
3 tablespoons chili paste (Gochujang works best)
08 -
1/4 cup miso paste (white)
09 -
3/4 cup coconut milk or any milk you like
10 -
1 tablespoon sesame oil, toasted
11 -
1/4 cup soy sauce (low sodium preferred)
→ Noodles & Vegetables
12 -
4 baby spinach cups, chopped
13 -
4 ramen noodle squares
→ Chicken Katsu
14 -
Two boneless chicken breasts, sliced horizontally (or 4 chicken cutlets)
15 -
Salt to taste
16 -
3 tablespoons sesame seeds
17 -
1 cup Panko crumbs
→ Toppings
18 -
Hard-boiled or soft-boiled eggs
19 -
Green onion slices
20 -
Crispy nori
21 -
Chili oil drizzle
22 -
Extra sesame seeds for garnish
# Preparation Steps:
01 -
Set a Dutch oven on medium heat, toss in chopped bacon, and fry until crispy (5 minutes). Add garlic, shallots, ginger, and red pepper flakes, then stir for 3 minutes until caramelized.
02 -
Combine broth, milk, and soy sauce in the same pot. Stir in miso and chili paste until completely mixed. Lower heat and let it bubble gently for 10 minutes.
03 -
In a shallow dish, mix Panko with sesame seeds, then sprinkle in salt. Press chicken pieces firmly into the crumb mixture, making sure it sticks well.
04 -
Warm oil in a skillet on medium-high. Fry chicken 3-4 minutes per side until it turns golden brown. Let it cool on a cutting board, then slice thinly after seasoning with salt.
05 -
Drop noodles, sesame oil, and spinach into the hot soup. Give it 5 minutes to soften the noodles and warm the spinach.
06 -
Spoon noodles into bowls, pour in the hot soup, and layer sliced chicken on top. Pile on eggs, green onions, chili oil, and sesame seeds for extra flavor. Enjoy it while it's steaming!
# Additional Tips:
01 -
This bold and cozy miso dish pairs crunchy katsu with a savory broth. It’s a simple way to make weeknights a little more exciting.