This is an easy version of ramen soup. It still takes some time to prepare but the flavor explosion is worth the time invested: Creamy Miso Ramen with Chicken Katsu.
For the ramen soup:
some vegetable oil for frying
1 medium shallot, finely chopped
2 garlic cloves, finely chopped
1 tbsp. ginger, grated (or finely chopped)
2 tbsp toasted sesame seeds*
2 tbsp. white miso paste*
1 tbsp. hot chili paste (e.g. Gochujang*)
4 cups (900ml) chicken broth
1 cup (240ml) coconut milk
3.2 oz. (90g) ramen noodles (2 servings)
For the chicken katsu:
some vegetable oil for frying
1 medium chicken breast (boneless)
1 medium egg, lightly whisked
about 1/2 cup (50g) panko bread crumbs*
1 tbsp. toasted sesame seeds*
For the toppings:
2–3 brown mushrooms, fried
2 soft boiled eggs
1 small bok choy (blanched)
1 spring onion, in rings
some toasted sesame oil* (optional)
some toasted sesame seeds* (optional)
crispy chili oil* or similar (optional)
1. For the ramen soup peel and finely chop the shallot and garlic. Peel and grate (or finely chop) a piece of ginger – you need about 1 tbsp. of grated/chopped ginger. Set aside.
2. Heat up some vegetable oil in a large (cast iron) pot. Add the chopped shallot and garlic and sauté until soft and glossy. Add the grated (or chopped) ginger, toasted sesame seeds, miso paste, and chili paste – mix everything, and let cook for a moment. Deglaze with the chicken broth, add the coconut milk, cover and let simmer for about 10-15 minutes. Continue with the chicken katsu and toppings while the soup is cooking.
3. For the chicken katsu clean the chicken breast and cut it in half so you get two flat pieces. Prepare a plate with the egg and a second one with the panko. Add sesame seeds, some salt, and pepper to the panko and mix. Heat up a frying pan with some oil. Place the chicken pieces in the egg first, then in the panko mix, press onto the chicken, and then fry from both sides until golden brown and done. Remove the chicken katsu from the pan and set it aside. Keep the pan on the stove for the mushrooms.
4. For the topping cut the mushrooms in thin slices and fry until nicely browned in the already hot pan. Add some more oil if needed. When done set aside.
5. Bring some water in a small pot to a boil and cook the eggs for about 6 minutes so the egg yolk is still a bit runny. Transfer to a bowl with cold water so you can peel them easier later on.
6. Add ramen noodles to the soup and cook for about 3 minutes (or whatever the package says). Add the bok choy to the simmering soup as well and let cook for a minute. Take out, rinse with some clean water and cut in half lengthwise. Peel the eggs and cut them in half.
7. To serve the soup get the noodles out of the pot with a slotted spoon and place them in two bowls. Fill up with the ramen soup. Cut the chicken katsu into strips and place it in the bowl on top of the noodles. Add the fried mushrooms, the halved bok choy, the halved eggs, and some spring onion rings. Optional you can also drizzle the soup with some toasted sesame oil, sprinkle with some sesame seeds and if you like it hot, you can also add some crispy chili oil (or similar). Serve immediately.
Keywords: ramen, soup, chicken, Katsu, miso