“Quick Spicy Miso Chicken Ramen” is one of my favorite recipes. It’s perfect for those busy nights when I want something quick yet delicious. As the rich aroma fills my kitchen, I can’t help but feel excited. The combination of spicy miso and tender chicken warms my heart. When I serve “Quick Spicy Miso Chicken Ramen,” I know my family will love it. It’s a simple dish, but it brings us all together around the table.
Memories in Every Slurp
I remember the first time I made “Quick Spicy Miso Chicken Ramen.” It was a chilly evening, and I wanted to create something special. I gathered the ingredients, including fresh vegetables and fragrant miso paste. As I stirred the pot, I thought about how food brings back memories. Each slurp of the ramen reminds me of cozy dinners with my family. We would laugh and share stories, and that’s what makes this dish so special to me.
A Touch of Spice
The best part of “Quick Spicy Miso Chicken Ramen” is the kick of spice. I like to add just the right amount to make it flavorful but not overwhelming. The heat balances perfectly with the creamy miso broth. I love seeing my family’s faces light up as they taste it for the first time. It’s a joy to watch them enjoy the warm, spicy goodness I’ve created. Every bowl is filled with love and comfort.
Now, I often share “Quick Spicy Miso Chicken Ramen” with friends, too. I love to host cozy dinners where we can enjoy good food and laughter. This recipe is easy to make, so I can focus on spending time with my loved ones. Whether it’s a quiet night at home or a gathering with friends, this ramen dish always brings joy. I hope everyone can experience the warmth and happiness that comes with each bowl of “Quick Spicy Miso Chicken Ramen.”
Table of Contents
Chef’s Notes- Quick Spicy Miso Chicken Ramen
- To streamline your cooking process, chop and measure all your ingredients before you start cooking. This makes the assembly quicker and less stressful.
- Pat the chicken cutlets dry with paper towels before breading them. This helps the panko adhere better and ensures a crispy texture.
- You can adjust the spiciness of the broth by varying the amount of chili paste and red pepper flakes according to your taste preferences. Start with a smaller amount and add more as needed.
- For an additional layer of flavor, consider adding a splash of rice vinegar or a dash of mirin to the broth. This balances the richness of the coconut milk and miso.
- Feel free to personalize your ramen with additional toppings such as corn, bamboo shoots, mushrooms, or sliced radishes. These can add texture and flavor variety.
- Be careful not to overcook the ramen noodles. They should be tender but still have a slight bite (al dente). They’ll continue to cook slightly after being added to the broth.
- If you have leftover broth, store it in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage. Reheat gently before serving.
- Serve your ramen with a side of pickled vegetables or a crisp green salad to add freshness to the meal.
Quick Spicy Miso Chicken Ramen
4
15
minutes15
minutes867
kcal30
minutesDive into a steaming bowl of Quick & Easy Spicy Miso Chicken Ramen! Bursting with rich umami flavors from white miso and soy, complemented by the savory crunch of chicken katsu, this recipe promises comfort and excitement in every spoonful. Perfect for weeknight dinners, it combines simple ingredients for a delicious, hearty meal ready in just 30 minutes. Whether you’re a ramen aficionado or new to the scene, celebrity chefs would applaud its balanced flavors and effortless preparation. Elevate your home cooking with this vibrant, customizable dish that’s sure to become a favorite!
Ingredients
- Broth Ingredients
2 strips thick bacon chopped
6 cloves garlic finely minced or grated
2 medium shallots finely diced
1 inch fresh ginger thinly sliced
1/2 to 1 tsp red pepper flakes
8 cups low-sodium chicken stock
3/4 cup coconut milk or preferred dairy alternative
1/4 cup reduced-sodium soy sauce
1/4 cup white miso paste
2 to 4 tbsp chili paste (such as Gochujang), to taste
- Ramen Ingredients
4 packages ramen noodles
4 cups baby spinach roughly chopped
1 tbsp toasted sesame oil
- Toppings
Soft or hard-boiled eggs peeled and halved
Toasted nori sheets sliced
Sesame seeds
Chopped green onions
Drizzle of chili oil
- Chicken Katsu
4 chicken cutlets or 2 boneless chicken breasts, each sliced in half horizontally
1 cup panko breadcrumbs
3 tbsp sesame seeds
Kosher salt to taste
Directions
- Sauté Aromatics: In a large dutch oven, heat over medium-high. Add the chopped bacon and cook until crispy, about 5 minutes. Incorporate the minced garlic, diced shallots, sliced ginger, and red pepper flakes, stirring occasionally until caramelized, approximately 3 minutes.
- Prepare Broth: Pour in the chicken stock, coconut milk, and reduced-sodium soy sauce into the pot. Whisk in the white miso paste and chili paste until well combined. Lower the heat to medium-low and let the broth simmer gently for 10 minutes to meld the flavors.
- Bread the Chicken: While the broth simmers, place panko breadcrumbs and sesame seeds in a shallow bowl. Season with kosher salt. Dredge each side of the chicken cutlets in the panko mixture, pressing firmly to ensure the crumbs adhere well.
- Cook Chicken Katsu: Heat a few tablespoons of oil in a cast iron skillet over medium-high heat. Add the breaded chicken and cook until golden brown, about 3-4 minutes per side. Transfer the cooked chicken to a cutting board, season with additional salt if desired, and slice into thin strips.
- Assemble Ramen: In the simmering broth, add the ramen noodles, chopped baby spinach, and toasted sesame oil. Let the noodles cook until tender, about 5 minutes.
- Serve: Divide the cooked noodles and soup into bowls. Top each serving with sliced chicken katsu, halved boiled eggs, sliced green onions, toasted nori, sesame seeds, and a drizzle of chili oil. Serve immediately while hot.
Equipment
- dutch oven
- cast iron skillet
- cutting board
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 867kcal
- Fat: 40g
- Saturated Fat: 12g
- Cholesterol: 150mg
- Sodium: 1400mg
- Potassium: 900mg
- Carbohydrates: 80g
- Fiber: 5g
- Sugar: 10g
- Protein: 45g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 10mg
- Iron: 15mg
FAQ-Quick Spicy Miso Chicken Ramen
Can I make this ramen vegetarian?
Yes! Substitute the chicken broth with vegetable broth, omit the bacon, and use tofu or mushrooms in place of the chicken for a delicious vegetarian version.
How do I store leftovers?
Store the leftover broth in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage. Keep the cooked noodles separate from the broth to prevent them from becoming soggy.
What can I use instead of miso paste?
If you don’t have miso paste, you can substitute it with tahini or a combination of soy sauce and a little nut butter for creaminess, although the flavor will be different.
Can I use a different type of noodle?
Yes! If you can’t find ramen noodles, you can use udon noodles, soba noodles, or even rice noodles. Just adjust the cooking time according to the type of noodle you choose.
How spicy is this ramen?
The spice level can be adjusted based on the amount of chili paste and red pepper flakes you add. Start with a small amount, taste the broth, and gradually increase the spice to suit your preference.
