Description
Spicy umami broth, slightly creamy with a touch of sweetness, with chewy noodles, crispy breaded chicken (katsu), topped with fresh spring onion, creamy egg, shiitake and nori. Perfect balance of savoury, spicy and sweet to quench your ramen thirst!
Ingredients
Broth Flavoring:
- ¼ cup gochujang paste (80 g)
- ⅓ cup low-sodium soy sauce (80 ml)
- 1 tablespoon sugar
Broth:
- 3-inch piece of ginger, sliced
- 6 garlic cloves, bruised & peeled
- 4 cups chicken stock (1 liter)
- 8 dried shiitake mushrooms
- 1 can coconut milk
- 2 tablespoons butter (30 g)
Chicken Katsu:
- 1 lb chicken thighs (450 g)
- 1 large egg
- 1 cup panko (70 g)
- ½ cup bread crumbs (70 g)
- ¼ cup sesame seeds (35 g)
- Salt and pepper to taste
Noodles:
- 7 oz dry egg noodles (200 g)
Toppings:
- 2 large eggs
- Spring onion, sliced
- 1 nori sheet
Instructions
1. Mix all broth flavouring ingredients well in a small bowl and set aside.
2. Add ginger, garlic, chicken stock, shiitake mushrooms, coconut milk, butter, and the broth flavouring to a large pot. Bring to a simmer, cover, and cook for 30 minutes or until mushrooms are softened.
3. Scoop out shiitake, ginger, and garlic. Discard the ginger and garlic, then slice the shiitake and set aside.
4. Season chicken thighs with salt and pepper. Crack egg in a bowl, whisk with a pinch of salt.
5. In a flat plate, mix panko, bread crumbs, and sesame seeds.
6. Bread the chicken by coating in egg and then the breading mixture, pressing gently. Repeat for all pieces.
7. Spray air fryer rack with oil. Place breaded chicken in, spray top with oil, and air fry at 400ºF (200ºC) for 16 minutes. Set aside.
8. For eggs, bring water to a boil, then reduce to a low simmer. Cook eggs for 6 ½ minutes. Transfer to icy water and let cool before peeling.
9. Chop spring onion and set aside.
10. Cut nori sheet into four 3×3 inch squares. Set aside.
11. Cook noodles according to package instructions. Set aside but avoid cooking too early to prevent sticking.
12. To assemble, place noodles in bowl, pour hot broth, top with sliced chicken katsu, shiitake, spring onion, half an egg, and a piece of nori. Serve immediately.
Notes
Use oven instead of air fryer for chicken katsu by baking at 400ºF (200ºC) for 20-25 minutes, flipping halfway through.
Don’t overcook the noodles; they can dry out and stick.
You can adjust the spice level by reducing the gochujang or using a mild variety.
Make ahead by preparing broth and katsu separately and reheating before serving.