Imagine a meal that combines the best of two worlds: the satisfying crunch of a perfectly fried chicken katsu with the comforting warmth of a rich, flavourful noodle soup. This dish brings together two beloved Japanese classics in one bowl, creating an unforgettable fusion of textures and tastes.
The delicate broth, infused with miso and dashi, offers a deep umami richness that contrasts beautifully with the crispy, golden katsu sitting on top. As you break into the tender chicken, each bite blends the savoury warmth of the broth with the satisfying crunch of the panko coating, making this a truly indulgent experience.
Whether you’re a fan of traditional Japanese ramen or a lover of hearty comfort food, this Katsu Rāmen Supu offers the best of both worlds. Perfect for a chilly evening or a meal to impress guests, it elevates the familiar into something fresh and exciting. The dish strikes a perfect balance between the light, nourishing qualities of a noodle soup and the richness of fried chicken katsu, making it a unique fusion that honours Japanese culinary traditions while embracing modern creativity.
If you are pushed for time, you can use pre-purchased chicken schnitzels, as long as they are well crumbed to get that authentic Japanese Katsu taste. Optionally you can style up this dish with a sliced soft-boiled egg, toasted sesame seeds, nori strips, chilli oil or shichimi togarashi.
Ingredients
For the Noodle Soup:
- 200 gram ramen or udon noodles
- 1.5 litres dashi stock (or substitute with chicken broth and a small amount of kombu for extra umami)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon miso paste
- 1 large onion (sliced)
- 2 cloves garlic
- 1 thumb ginger
- 1 carrot (julienned)
- 1 cup mushrooms (sliced, shiitake or enoki preferred)
- 1 handful spinach or mizuna (Japanese greens), (chopped)
- 1 handful spring onions (chopped)
For the Chicken Katsu:
- 2 chicken breasts (butterflied)
- 1 cup flour
- 2 eggs (beaten)
- 1 cup panko bread crumbs
- salt and pepper (to taste)
- vegetable oil (for frying)
- tonkatsu sauce (for drizzling over the chicken katsu)
Instructions
Prepare the Noodle Soup:
- Heat a little oil in a large pot. Add the onion, garlic, and ginger, sautéing until fragrant.
- Add the dashi stock, soy sauce, and mirin. Bring to a boil, then reduce heat to simmer.
- Stir in the miso paste until dissolved, being careful not to boil the soup after the miso is added to preserve its flavour.
- Add the carrots, mushrooms, and spinach (or mizuna). Let it simmer for 5-7 minutes until the vegetables are tender.
- Cook the ramen or udon noodles according to the package instructions, drain, and set aside.
- Just before serving, soft-boil the eggs and slice them in half.
Cook the Chicken Katsu:
- Season the chicken breasts with salt and pepper. Dredge each piece in flour, then dip in the beaten eggs, and coat with panko breadcrumbs.
- Heat vegetable oil in a frying pan over medium-high heat. Fry the chicken katsu until golden and crispy on both sides, about 4-5 minutes per side. Drain on paper towels and slice into strips.
- Drizzle with tonkatsu sauce for a rich, tangy flavour.
Assemble:
- Divide the cooked ramen or udon noodles between bowls.
- Ladle the hot broth and vegetables over the noodles.
- Top each bowl with sliced chicken katsu.
- Optionally add half a soft-boiled egg, sprinkle with toasted sesame seeds, nori strips, and spring onions. For a little extra heat drizzle some chilli oil or sprinkle shichimi togarashi.
Nutritional Information
- Per serving
- Energy: 1010 kcal / 4222 kJ
- Fat: 24 g
- Protein: 47 g
- Carbs: 115 g
