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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.
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Made this recipe last night and it was amazing! Flavor was wonderful and it was a fairly simple recipe! It definitely took us almost over an hour to make but not too bad! We only used 2 tbsp of Gochujang and that was enough spice for us! Loved the broth. Thank you so much Tieghan!! Your recipes never disappoint!
Hey Lauren,
Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) xx
I made the ramen portion of this recipe (subbed the chicken for pan-seared venison loin) last night and it was incredible! Very easy to follow recipe.One of those warm-and-cozy meals but it definitely took longer than 30 minutes for me.
Hey Meg,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) xT
First time I’ve ever left a review for a recipe. Legit this is life changing ramen. Having leftovers for lunch and it is so satisfying. Part of our new meal routine. Followed the recipe exactly and wouldn’t change a thing. Thanks!!
Hey there,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Absolutely delicious! The perfect level of spice.
Hi Corinne,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
Delicious!!! Made this tonight and it was so good! It did take me more like 45-60 minutes to make, but it was well worth it. I will be making this again!
Hi Mary,
Awesome! So glad to hear this recipe turned out tasty for you, thanks so much for making it! Sorry this took you longer than expected! xT
One of my favorite HBH recipes! I usually omit the bacon, skip the chicken, and poach eggs in the broth instead of soft boiling them cause I’m lazy. I’ve even made it with veggie broth and gluten free noodles for family members with dietary needs and it was equally as delicious. So easy, quick, and delicious. Last winter I made this at least once a week and I’m already on batch 2 this fall. Pairs perfectly with binge watching Gilmore girls and a cozy blanket.
Hey Julia,
Awesome!!🤩 I truly appreciate you making this recipe so often and sharing your review and love to hear that it is always a hit! xTieghan
My whole family (toddlers included) loved this recipe. I omitted the eggs, due to allergies, but otherwise followed the recipe exactly. We will be having this again!
Hi Sarah,
Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! xTieghan
I’ve made this recipe several times and it’s so delicious!! Different and great variety to add into my weekly menu. Do you think the ramen can be made early in the day and reheated later without getting weird?
Hey Melanie,
Happy Friday!? Thanks a bunch for testing this recipe out, I am so glad to hear it was enjoyed! I probably wouldn’t make the ramen earlier in the day:) xx
Captain Dawdles is extremely disappointed that you took his post down calling you out on the faux prep times…
Can you make the broth the day before? And leave it overnight?
Hi Rebecca,
Totally, that would be just fine for you to do! Please let me know if you give this recipe a try, I hope you love it! xx
Long time listener, first time caller. Me and my beau have made about 50 of your recipes. They have all been delicious and enjoyed by many. (He would add that the prep times are slightly skewed…I would say he dawdles…..) This was exceptional. We added oyster mushrooms and doubled the chili paste.
Hey Marianne,
Wonderful! I love to hear that this recipe was a winner, thanks for trying it out! Thanks so much for your kind message and making so many recipes! Have a great weekend:) xTieghan
Hello! I am excited to try this recipe out! How did you make the sesame chili oil?
Thanks!!
Hi Hannah,
You can use store bought or just heat sesame oil on the stove top and mix with chili flakes and minced garlic. Please let me know if you have any other questions! xx
I made this tonight and holy cow it was INCREDIBLE. I didn’t add the chicken because I was short on time and substituted the spinach for baby bok choy. 10/10.
Hi Courtney,
Amazing!! I am so excited to hear that this recipe was enjoyed, thanks for making it! Have a great weekend☀️
My husband made this for us last night in the Instant Pot. We did not do the bacon or Katsu chicken – just cooked the chicken in the broth and and shredded it after. Was still great and meant that it was a quicker meal to make!
Hey Nicola,
Happy Friday! Thanks a ton for giving this recipe a try, I am so glad it was a hit! ?Tieghan
This is amazing!!
Hey Leigh,
I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT