Spicy Miso Chicken Katsu Ramen

This recipe has been passed along time and time again. My sister's friend shared it with her, she shared it with our mom, and my mom shared it with me. It's a quick and easy dinner option you can make in under an hour.

Adapted from Half Baked Harvest

For the ramen:

1 tablespoon olive oil

6 garlic cloves, minced

2 medium shallots, finely chopped

1 inch fresh ginger, thinly sliced

1/2 to 1 teaspoon red pepper flakes

8 cups low sodium chicken broth

3/4 cup coconut milk

1/4 cup low sodium soy sauce

1/4 cup white miso paste

2-4 tablespoons chili paste

4 squares ramen noodles

4 cups baby spinach

1 tablespoons toasted sesame oil

Soft or hard boiled egg for serving

Optional garnishes for serving: sesame seeds, thinly slices green onions, nori sheets, chili oil

For the chicken katsu:

4 chicken cutlets, or 2 chicken breasts, cut in half horizontally

1 cup panko breadcrumbs

3 tablespoons sesame seeds

salt

oil, for frying

Heat a large pot or Dutch oven over medium high heat. Add the oil, and once hot, mix in the garlic, shallots, ginger and red pepper flakes. Cook until fragrant and the shallots soften, about 3 minutes. Add the broth, milk and soy sauce. Next, mix in the miso and chili paste. Reduce heat to medium low and allow to simmer for 10 minutes.

While the broth simmer, prepare the chicken. Combine the panko, sesame seeds and sale in a shallow owl. Dredge the chicken through the panko mixture, pressing on to the chicken to coat all sides. Set chicken aside on a plate once covered in the breadcrumbs. Heat 1-2 tablespoon oil in a large pan or skillet over medium high heat. Once hot, add the chicken. Cook about 3-4 minutes per side, until cooked through and golden brown. Line a plate with paper towel and move the chicken on to this plate once cooked. Sprinkle with a pinch of salt. Once the chicken is cool enough to handle, move to a cutting board and slice in to thin strips.

To your broth, add the noodle, spinach and sesame oil. Cook about 5 minutes, or until noodles are done. To serve, divide the noodle and broth in to 4 bowls. Add the sliced chicken, egg and garnished of choice. Serve hot.

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