Made in the instant pot or on the stove...best for when you're craving ramen, and need it fast!
Prep time: PT15M
Cook time: PT15M
Total time: PT30M
Rating
4.37 stars (1269 reviews)
Ingredients
2 strips thick-cut bacon, chopped
6 cloves garlic, finely chopped or grated
2 medium shallots, finely chopped
1 inch fresh ginger, thinly sliced
1/2-1 teaspoon red pepper flakes
8 cups low sodium chicken broth
3/4 cup coconut milk ((or preferred milk))
1/4 cup low sodium soy sauce
1/4 cup white miso paste
2-4 tablespoons chili paste, to taste ((I use Gochujang))
4 squares ramen noodles
4 cups baby spinach, chopped
1 tablespoon toasted sesame oil
soft or hard boiled eggs, for serving
Toasted nori sheets, sesame seeds, green onions, and chili oil, for serving
4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
1 cup Panko
3 tablespoons sesame seeds
kosher salt
Steps
1. Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the garlic, shallots, ginger, and red pepper flakes. Cook, stirring occasionally, until caramelized, about 3 minutes. Pour in the broth, milk, and soy sauce, then whisk in the miso and chili paste. Reduce the heat to medium-low and simmer 10 minutes.2. Meanwhile, make the Katsu. Place the Panko and sesame seeds in a shallow bowl. Season with salt. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really pound the crumbs in. Place the chicken on a plate.3. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.4. To the soup, stir in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the noodles are soft. 5. To serve, divide the noodles between bowls and ladle over the soup back overtop. Add the chicken. Top as desired with eggs, green onions, sesame seeds, and chili oil. Serve immediately.
Nutitrion
Serving Size: 1 serving
Calories: 867 kcal
Trans Fat: 1 g
Reviews
Abbey on 2026-08-10 (5 stars): This was my first time making miso ramen and it came out amazingly! The broth and the katsu chicken are so delicious. I found the recipe pretty easy to follow as a beginner :)
Janice Green on 2026-03-28 (5 stars): Best ramen broth; it’s my go-to broth - I make ahead and freeze. I’ve used it the broth with shrimp and Japanese chicken meatballs as my protein.
Andrea on 2026-01-29 (5 stars): Sooooo good! This was a hit for my whole family, including my 6 year old and 2 year old. Will absolutely be bookmarking this one for future.
Linda Pardee on 2026-01-17 (5 stars): This took longer than 30 minutes but it was worth it. My family loved it. I was wondering if it could cut down on prep time if you breaded the chicken ahead of time and froze it already breaded.
Chrystal Rogers on 2026-01-12 (5 stars): Yum. Took about 45 minutes but so worth it. This was my daughter's pick for our soup of the week. She loved it.
Hannah Whitaker on 2026-01-05 (5 stars): This was my first recipe I tried for the new year! 🎊
It turned out even better than I thought! ☺️
Abby on 2025-12-28 (5 stars): A go-to for a cozy night in with some pantry staples. I sometimes cheat and use air fried chicken tenders and makes it come together so quickly!
Pamela Altier on 2025-12-21 (4 stars): Tasty but took way longer than 30 minutes.
