If you’re craving comfort food that hits all the right notes — rich, spicy, crunchy, and savoury — look no further than this Spicy Miso Ramen with Chicken Katsu Fillet. This bowl brings together the deep umami of a miso-based broth with the satisfying heat of chilli, paired with springy noodles and topped with a golden, crispy chicken katsu. It’s a fusion of bold Japanese flavours and hearty indulgence that’s perfect for a chilly evening or weekend treat.
The broth forms the soul of this ramen, layered with white miso, soy, and a kick of chilli bean paste for warmth. A splash of sesame oil and a hint of garlic round out the base, while a touch of soy milk makes it creamy and rich. Add your favourite toppings — a jammy ramen egg, sweetcorn, and bean sprouts — and finish it with crispy sliced chicken katsu for that irresistible crunch.
Whether you’re a ramen enthusiast or just looking to elevate your homemade noodle game, this dish is surprisingly achievable with everyday pantry staples. The contrast between the creamy broth and the crisp chicken fillet delivers maximum flavour and texture in every bite. One bowl won’t be enough — so make extra!
Ingredients
For the Broth:
- 1 tablespoon sesame oil
- 1 clove garlic (minced)
- 1 teaspoon ginger (grated)
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon chilli bean paste (or ½ tsp sambal oelek)
- 3 cups chicken stock
- 1 cup unsweetened soy milk or oat milk (optional, for richness)
For the Chicken Katsu:
- 2 boneless chicken thigh fillets or breast fillets
- salt and pepper
- 1 egg
- 1/2 cup plain flour
- 1 cup panko breadcrumbs
- oil for frying
- Tonkatsu sauce or Japanese mayo (optional drizzle)
Ramen & Toppings:
- 2 searves fresh or dried ramen noodles
- 2 eggs (boiled 6.5 mins, then marinated in soy/mirin mixture – optional)
- 1/2 cup bean sprouts
- 1/4 cup corn kernels
- 1 spring onion (sliced)
- 1 small capsicum (chopped)
Instructions
Prepare the Chicken Katsu:
- Season chicken fillets with salt and pepper.
- dredge in flour, dip in beaten egg, coat in panko crumbs.
- Heat oil in a pan over medium heat. Shallow-fry chicken for 3–4 minutes each side, or until golden and cooked through.
- Drain on paper towel and let rest. Slice into strips just before serving.
Make the Spicy Miso Broth:
- Heat sesame oil in a saucepan. Add garlic and ginger and sauté for 30 seconds until fragrant.
- Add miso paste, chopped capsicum and chilli bean paste. Stir and let sizzle for 30 seconds.
- Pour in chicken stock, soy sauce, and mirin. Stir well and bring to a simmer.
- Add soy milk for a creamier, richer texture. Simmer for 5 minutes. Taste and adjust with soy or chilli.
- Add bean sprouts and corn let simmer for a further few minutes
Cook Noodles and Prepare Toppings:
- Cook ramen noodles according to package directions. Drain and set aside.
- Slice ramen egg in half, if using.
- Divide cooked noodles into two bowls.
- Ladle hot broth over the noodles.
- Top each bowl with half a ramen egg (if using) and sliced chicken katsu, Optional drizzle of tonkatsu sauce or spicy mayo on the chicken.
- Top with an optional sprinkle of shichimi togarashi or chilli oil and spring onions.
Nutritional Information
- Per serving
- Energy: 665 kcal / 2780 kJ
- Fat: 32 g
- Protein: 31.5 g
- Carbs: 75 g
