Miso Ramen with Crispy Chicken Katsu: A Flavorful Fusion of Comfort and Crunch

In a medium pot, heat the sesame oil over medium heat. Add the minced garlic and sliced ginger and sauté for 1-2 minutes until fragrant. Add the chicken broth, miso paste, soy sauce, rice vinegar, and sugar, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld together.

Cook the Ramen Noodles:
In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.

Make the Chicken Katsu:
While the soup is simmering, prepare the chicken katsu. Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, then dip into the beaten eggs, and coat with panko breadcrumbs, pressing gently to ensure the breadcrumbs stick.

Heat vegetable oil in a deep skillet over medium heat. Once hot, carefully place the chicken in the pan and fry for 3-4 minutes per side, or until golden brown and crispy. Once cooked through, remove the chicken from the oil and let it rest on paper towels to drain excess oil. Slice the chicken into strips.

Assemble the Miso Ramen with Chicken Katsu:
Divide the cooked ramen noodles between two bowls. Pour the hot miso soup over the noodles, ensuring they’re well-covered with the broth. Top each bowl with sliced chicken katsu, a boiled egg, corn kernels (if using), sliced green onions, and nori strips.

Serve:
Serve your Miso Ramen with Chicken Katsu immediately, and enjoy the perfect balance of tender noodles, rich miso broth, and crispy chicken!

Serving and Storage Tips: