Miso Ramen with Chicken Katsu

Dive into a bowl of comfort with this Miso Ramen, inspired by the savory flavors of Hokkaido, Japan. The creamy miso-coconut milk broth is packed with umami, paired with tender ramen noodles, fresh bok choy, and earthy shiitake mushrooms. Topped with golden-crispy Chicken Katsu, this ramen is a perfect fusion of crunch and slurp! A true winter warmer that's easy to make and impossible to resist.

Ingredients 

1½ Tbsp oil

1 shallot, sliced

3 garlic cloves, chopped

1 Tbsp ginger, chopped

½ tsp chili flakes

1 cup carrots, julienned

1 cup shiitake mushrooms, sliced

6 cups chicken broth

14oz coconut milk

3 Tbsp soy sauce

¼ cup miso paste

3 ramen noodle packets

4-5 baby bok choy, halved

1 tsp sesame oil

2 chicken breasts (for katsu)

½ cup flour, 2 eggs, 2 cups panko

Directions:

1. Sauté shallot, garlic, ginger, chili flakes, carrots, and mushrooms.

2. Add broth, coconut milk, soy sauce, and miso paste; simmer for 15 mins.

3. Fry chicken katsu: dredge chicken in flour, egg, panko; fry until golden.

4. Add ramen and bok choy to broth; cook until tender.

5. Assemble bowls with noodles, broth, katsu, and toppings.

Prep Time: 15 mins

Kcal: ~550 per serving