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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.
Holy! This is the BEST ramen ever. That savory broth is incredible! I used leftover grilled chicken, added shredded carrots, purple cabbage, bean sprouts, edamame and soft boiled eggs. It was a huge hit for the entire family.
Hey Niki,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad it was enjoyed! xTieghan
This is my families favorite recipe!
Hi Kiersten,
Wonderful!! I love to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! Hope you’re off to a great weekend:)
One of my most favorite of your recipes. Waited until the end to mix in the chili paste because of the kiddos, but whisked it in before serving! Love it!
Hi Haley,
Wonderful!! Love to hear that this recipe was a winner, thanks for sharing your review and making the recipe!! xTieghan
Hubby’s Favorite recipe! He is always requesting it! Delicious! I usually add a little more ginger but that is just a personal preference ?
Hi Sherylle,
Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! xxT
Big hit in our house, especially with a kiddo! I started making the katsu bowls but realized I didn’t have enough rice, so I switched to this instead. I had already put together the sauce from the bowl recipe so I substituted it for the tamari/soy sauce in the broth and I think that put it over the top. We’re going to have to fight each other for the leftovers, it was SO GOOD. New staple recipe for us I think!
Hey Brittany,
Awesome!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xxT
Huge hit in our house, my son especially. Making it for the second time tonight. Can’t wait and Thank you for the recipe.
Hey Mitch,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it was enjoyed!! xT
The recipe says white miso, but the video looks like red miso (or definitely not white miso). Which is correct? Thanks!
Hey there,
For this recipe you will want to use white miso:) I hope you love this dish, let me know if you give it a try! xx
This recipe has become a staple in our house. So delicious!!! If you’re reading through the comments right now questioning whether or not you should make it… this is your answer. You won’t regret it.
Hey Lauren,
Happy Sunday!! I love hearing that this recipe was enjoyed, thanks a bunch for trying it out and sharing your feedback!! xTieghan
Okay, made this tonight and it was honestly so amazingly delicious!! I cannot rave about it enough. Thank you 🙂
Hey Clare,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT
The best ramen dish ever ! Will be forever craving.
Hey Erica,
Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! ?xxT
I love this recipe! It has become a staple in my house in the colder months. We don’t always have all the ingredients on hand, but it is delicious even when omitting/substituting one or two things. I’ve recommended it to friends & they raved about it as well! It definitely takes me longer than 30 min to make with all the prep work (and I would consider myself a fairly experienced cook), but it is worth the effort 🙂
Hi Lindsey,
Fantastic!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! xTieghan
This is a household favorite, my husband and I make it frequently! Can the broth be made ahead and stored in the fridge or freezer?
Hey Megan,
Happy Sunday!! Thanks for your comment and making this recipe:) I love to hear that it was enjoyed!! Totally, you can freeze the sauce! xx
Could you use almond milk instead of coconut milk for this recipe?
Hi Hunter,
That will change the flavor of the broth, but yes that will work. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Oh my goodness this is the best ramen recipe! This will be a repeat for sure.
Hi Angela,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
Hi Tieghan!
What do you think about using bok choy in place of the baby spinach?
Hey Abby,
Bok choy would be a great option!! Let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
This was too salty. Chicken was really good tho
So sorry to hear this!
I have made this recipe at least 10 times- it is a favourite in our house! We love the flavour and had sent it to some other friends, but I always share this caveat:
The only reason I can’t give it a full 5 star rating is that this is called a 30 minute recipe in the title. I cannot, for the life of me, get this down to close to 30 minutes with the optional toppings aside. Even if I swap out my normal ginger root for jarred stuff & go for jarred garlic cloves, the katsu slows me down. Are you just superhuman or do I keep missing something? I have 3 kids so any tips would be happily embraced 🙂
Hey Katy,
So glad to hear you have been enjoying this recipe, thanks for making it so often!! I think it really depends how each person moves around the kitchen and how many times they might be starting and stopping the recipe. I have to say, I really have no distractions when I am in the kitchen, the times are based on the recipe from start to finish with no stopping. I hope that makes sense:) xx
Oh my, goodness. This ramen soup broth is restaurant quality. I made everything here to a T except without Panko breading because I didn’t have any. Just pan fried the chicken seasoned and with sesame seeds. Works fabulous. Will be my go-to ramen broth but will also try the peanut ramen broth next. Thanks for sharing, Tieghan! Loving your 2017 cookbook as well!
Hi Kristie,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
Made this last night and it was awesome! Only adjustment was I sprayed the breaded cutlets with avocado oil and cooked them in the air fryer (380 for 10 minutes). This dish will become a recurring meal here.
Hi Rick,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
Thanks for sharing the air fryer tip!