Panko Chicken Miso Ramen

Quick and easy BUT most amazing ramen recipe you need!

Ingredients

Ingredients
Servings:
Ramen
g
Bacon
Garlic Clove
Shallots
cm
Fresh Ginger
ml
Chicken Broth
ml
Coconut Milk
ml
Soy Sauce
ml
White Miso
tbsp
Chili Paste
optional, adjust to your taste
Ramen Noodles
tbsp
Toasted Sesame Oil
Handful Baby Spinach
Chicken
g
Boneless Chicken Breast
sliced in half horizontally
g
Panko Bread Crumbs
tbsp
Sesame Seeds
Sea Salt
Olive Oil
To serve
Egg
boiled
Sesame Seeds
Spring Onion
Nori

Instructions

Preparing In The Kitchen
    Ramen
  1. Peel the garlic and shallots and cut into fine cubes. Cut the bacon into cubes. Peel the ginger and grate finely with a grater.
  2. Heat a large Dutch oven/pot with olive oil over medium heat.
  3. Add the chopped bacon and cook about 5 minutes, until crispy. Then add the crushed garlic, chopped shallots and crushed ginger. Mix it all together and cook until caramelized, about 3 minutes. Pour in the broth, coconut milk, soy sauce and miso and chili paste (if using), stir it all well to combine. Reduce the heat and simmer 10 minutes.
  4. In the end in the soup, stir in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the noodles are soft.
  5. Chicken
  6. Place the Panko and sesame seeds in a shallow bowl. Season with salt. Tap both sides of the chicken through the Panko, pressing using your fist to really pound the crumbs in. Place the chicken on a plate.
  7. Heat a few tbsp of oil in a large skillet /pan over medium-high heat. Once hot, 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. Place aside and season with salt. Slice into thin strips.
  8. To serve, divide the noodles between bowls and pour over the soup. Add the chicken. Top as desired with egg, green onions, sesame seeds and nori.

Preparing In The Kitchen
    Ramen
  1. Peel the garlic and shallots and cut into fine cubes. Cut the bacon into cubes. Peel the ginger and grate finely with a grater.
  2. Heat a large Dutch oven/pot with olive oil over medium heat.
  3. Add the chopped bacon and cook about 5 minutes, until crispy. Then add the crushed garlic, chopped shallots and crushed ginger. Mix it all together and cook until caramelized, about 3 minutes. Pour in the broth, coconut milk, soy sauce and miso and chili paste (if using), stir it all well to combine. Reduce the heat and simmer 10 minutes.
  4. In the end in the soup, stir in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the noodles are soft.
  5. Chicken
  6. Place the Panko and sesame seeds in a shallow bowl. Season with salt. Tap both sides of the chicken through the Panko, pressing using your fist to really pound the crumbs in. Place the chicken on a plate.
  7. Heat a few tbsp of oil in a large skillet /pan over medium-high heat. Once hot, 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. Place aside and season with salt. Slice into thin strips.
  8. To serve, divide the noodles between bowls and pour over the soup. Add the chicken. Top as desired with egg, green onions, sesame seeds and nori.

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