Chicken Katsu Miso Ramen
Posted August 2nd, 2026Some links on this website are affiliate links, which means I may earn a small commission at no additional cost to you
This Crispy Katsu Miso Ramen is something I whipped up for girls night! The broth comes together very fast for a quick and tasty dinner. For ramen, it is fairly beginner friendly. This is not a traditional ramen recipe but still soooo good! I love topping with any veggies I have available too.
What to pair it with!
I paired this ramen with a quick cucumber salad and homemade ginger-ponzu chicken & scallion dumplings for an AMAZING + crowd pleasing meal!
Crispy Chicken Katsu Ramen
Summary
This crispy chicken katsu ramen feels like the kind of dinner you would order at a cozy ramen shop, but it is completely manageable to make at home. The creamy broth is layered with miso, ginger, garlic, sesame, fish sauce, and chicken bouillon for a rich, savory flavor.
Each bowl is filled with noodles, tender vegetables, enoki mushrooms, a jammy marinated egg, and deeply golden chicken katsu. I like arranging the sliced chicken over the top rather than completely submerging it in the broth so the crust stays crunchy as you eat.
Prep Time: 45 minutes, plus egg marinating time
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes, plus marinating
Servings: 4
Ingredients
For the Marinated Eggs
4 large eggs
¼ cup soy sauce
¼ cup water
2 tablespoons mirin
1 tablespoon rice vinegar
1 teaspoon honey
For the Chicken Katsu
2 large boneless, skinless chicken breasts
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ cup all-purpose flour
2 large eggs
1 tablespoon water
1½ cups panko breadcrumbs
Neutral oil, for frying
For the Ramen Broth
2 teaspoons toasted sesame oil
1 tablespoon unsalted butter
4 garlic cloves, finely minced
1½ tablespoons freshly grated ginger
3½ cups low-sodium chicken broth
¾ to 1 cup whole milk or unsweetened plain oat milk
5 tablespoons white miso paste
1 tablespoon soy sauce
2 teaspoons fish sauce
1 tablespoon mirin
1 teaspoon rice vinegar
1 teaspoon honey
½ to 1 teaspoon chili garlic sauce or chili crisp, optional
For the Ramen and Vegetables
4 portions fresh or dried ramen noodles
1 package enoki mushrooms, about 7 ounces
2 baby bok choy, halved or roughly chopped
1½ cups thinly sliced Napa cabbage
1 cup corn kernels
1 large carrot, peeled and cut into thin matchsticks, optional
4 scallions, thinly sliced
Additional vegetables of choice, optional
Toasted sesame seeds, for serving
Chili crisp, for serving
Nori sheets, for serving, optional
Instructions
To Make the Marinated Eggs
Bring a medium saucepan of water to a boil. Carefully lower the eggs into the boiling water and cook for 7 minutes.
Immediately transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. Once cool enough to handle, gently peel the eggs.
In a small bowl or resealable bag, combine the soy sauce, water, mirin, rice vinegar, and honey. Stir until the honey dissolves.
Add the peeled eggs, making sure they are mostly submerged. Refrigerate for at least 2 hours or overnight, turning occasionally so they marinate evenly.
Remove the eggs from the marinade and cut them in half immediately before serving.
To Prepare the Chicken Katsu
Place each chicken breast flat on a cutting board. Holding a sharp knife parallel to the board, carefully slice each breast horizontally through the center to create four thinner chicken cutlets.
Pat the chicken dry with paper towels, then season both sides with the salt and black pepper.
Place the flour in a shallow bowl.
In a second shallow bowl, whisk together the eggs and water.
Place the panko breadcrumbs in a third shallow bowl.
Coat each chicken cutlet lightly in the flour, shaking away any excess. Dip it into the egg mixture, allowing the excess to drip away, then press it firmly into the panko until completely coated on both sides.
Place the breaded chicken on a plate and let it rest for 10 minutes. This helps the coating adhere during frying.
To Make the Broth
Trim approximately 1 inch from the root end of the enoki mushrooms. Separate the mushrooms into smaller clusters and rinse them thoroughly.
Heat the toasted sesame oil and butter in a large pot or Dutch oven over medium heat.
Add the garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant.
Pour in the chicken broth, soy sauce, fish sauce, mirin, rice vinegar, honey, and chili garlic sauce, if using.
Bring the broth to a gentle simmer and cook uncovered for 10 minutes so the flavors can deepen and concentrate slightly.
Place the miso paste in a small bowl and ladle in approximately ¾ cup of the warm broth. Whisk until completely smooth, then pour the mixture back into the pot.
Stir in the milk and keep the broth at a gentle simmer. Do not allow it to boil heavily.
Add the enoki mushrooms, bok choy, Napa cabbage, corn, carrots, and any other vegetables you are using.
Simmer for 5 to 7 minutes, or until the mushrooms are fully cooked and the vegetables are tender but still have a little texture.
Taste the broth and adjust as needed. Add another small spoonful of miso for more savory flavor, a splash of rice vinegar for brightness, or a little honey if the broth tastes too salty or sharp.
The broth should taste slightly bolder than you would drink on its own because the noodles, vegetables, egg, and chicken will mellow the flavor once the bowls are assembled.
To Fry the Chicken
Pour approximately ½ inch of neutral oil into a large skillet and heat over medium to medium-high heat.
The oil is ready when a few panko breadcrumbs sizzle immediately upon contact. If using a thermometer, aim for approximately 350°F.
Carefully add the chicken in batches, taking care not to overcrowd the skillet.
Fry for approximately 3 to 4 minutes per side, or until the coating is deeply golden and the chicken is cooked through. The exact cooking time will depend on the thickness of the cutlets.
The thickest part of the chicken should register 165°F.
Transfer the chicken to a wire rack set over a baking sheet and immediately sprinkle it with a small pinch of salt.
Let the chicken rest for 5 minutes before slicing it into strips.
To Cook the Noodles
Bring a separate large pot of water to a boil.
Cook the ramen noodles according to the package instructions, taking care not to overcook them.
Drain the noodles thoroughly and divide them among four deep bowls.
To Assemble
Ladle the hot broth, mushrooms, and vegetables over the noodles.
Arrange the scallions and one halved marinated egg over each bowl.
Slice the chicken katsu into strips and arrange it over the top. Keep as much of the chicken above the broth as possible so the panko coating stays crisp.
Finish each bowl with toasted sesame seeds, chili crisp, and nori, if using. Serve immediately.
Notes
The eggs will be lightly seasoned after 2 hours but develop a deeper color and stronger flavor when marinated overnight.
Chicken bouillon powder strengthens the flavor of a quick homemade ramen broth. Brands vary in saltiness, so taste the broth before adding additional salt or soy sauce.
Fish sauce adds savory depth without making the broth taste noticeably fishy.
White miso creates a mild, creamy, and slightly sweet broth. Yellow miso may be substituted for a deeper and saltier flavor.
Use any vegetables you enjoy or have available. Spinach, shredded carrots, snow peas, edamame, bean sprouts, or broccoli would all work well.
Keep the broth at a gentle simmer after adding the miso and milk. Boiling it aggressively can affect the texture.
Enoki mushrooms should be separated, rinsed thoroughly, and fully cooked before serving.
For the crispest chicken, drain the fried katsu on a wire rack rather than paper towels.
The broth and marinated eggs may be prepared one day in advance. Cook the noodles, vegetables, and chicken shortly before serving.Cook With Me!
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A Recipe by Madeline May
Crispy Chicken Katsu Miso Ramen
Ingredients
Marinated Eggs
Chicken Katsu
Ramen Broth
Ramen and Vegetables
Instructions
- Marinate the eggsBring a medium saucepan of water to a boil. Carefully lower in the eggs and cook for 7 minutes. Transfer immediately to an ice bath and cool for at least 5 minutes, then gently peel. Stir together the soy sauce, water, mirin, rice vinegar, and honey in a small bowl or resealable bag. Add the eggs and refrigerate for at least 2 hours or overnight, turning occasionally. Halve just before serving.
- Slice the chickenPlace each chicken breast flat on a cutting board. Holding a sharp knife parallel to the board, carefully slice each breast horizontally through the center to create four thinner cutlets. Pat dry and season both sides with the salt and black pepper.
- Bread the chickenPlace the flour in one shallow bowl. In a second bowl, whisk together the eggs and water. Place the panko in a third bowl. Coat each cutlet lightly in flour, dip into the egg mixture, then press firmly into the panko until fully coated. Rest the breaded chicken for 10 minutes.
- Begin the brothTrim about 1 inch from the root end of the enoki mushrooms, separate them into smaller clusters, and rinse thoroughly. Heat the sesame oil and butter in a large pot or Dutch oven over medium heat. Add the garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant.
- Build the flavorPour in the chicken broth and stir in the soy sauce, fish sauce, mirin, rice vinegar, honey, and chili garlic sauce, if using. Bring to a gentle simmer and cook uncovered for 10 minutes so the flavors can deepen.
- Add the miso and milkPlace the miso in a small bowl and whisk in about ¾ cup of the warm broth until smooth. Pour it back into the pot, then stir in the milk. Keep the broth at a gentle simmer and do not let it boil heavily.
- Cook the vegetablesAdd the enoki mushrooms, bok choy, Napa cabbage, corn, and any additional vegetables you are using. Simmer for 5 to 7 minutes, until the mushrooms are fully cooked and the vegetables are tender but still have a little texture. Taste and adjust with more miso, rice vinegar, honey, or soy sauce as needed.
- Fry the chickenPour about ½ inch of neutral oil into a large skillet and heat to about 350°F. Fry the chicken in batches for 3 to 4 minutes per side, or until deeply golden and cooked through. Transfer to a wire rack, sprinkle lightly with salt, and rest for 5 minutes before slicing.
- Cook the noodlesBring a separate pot of water to a boil. Cook the ramen noodles according to the package instructions, taking care not to overcook them. Drain thoroughly and divide among four deep bowls.
- Assemble the bowlsLadle the hot broth, mushrooms, and vegetables over the noodles. Top each bowl with scallions and one halved marinated egg. Arrange the sliced chicken katsu over the top, keeping as much of it above the broth as possible so it stays crisp. Finish with sesame seeds, chili crisp, and nori, if using.
Make Ahead
The marinated eggs and broth may be prepared one day in advance. Reheat the broth gently, then cook the noodles, vegetables, and chicken shortly before serving.
Before You Begin
Fish sauce adds depth to this quick broth, so taste before adding extra salt or soy sauce. Keep the broth at a gentle simmer after adding the miso and milk, and fully cook the enoki mushrooms before serving.
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Chicken Katsu Miso Ramen