Ingredients

2 strips thick-cut bacon, chopped

2 shallots, chopped

2 teaspoons Chinese 5 spice (optional)

2-3 tablespoons chili paste (I use Gochujang)

2 tablespoons Thai red curry paste

8 cups broth

1 can coconut milk

1/4 cup tamari or soy sauce

1/4 cup creamy peanut butter

1 tablespoon pickled sushi-style ginger, chopped

4 squares ramen noodles

1 tablespoon toasted sesame oil

1/3 cup pickled sushi-style ginger

1 jalapeño, thinly sliced

Soft or hard boiled eggs, for serving

Toasted nori sheets, sesame seeds, and scallions, for serving

6 chicken cutlets or tenders

1 cup Panko breadcrumbs

3 tablespoons sesame seeds

2 tablespoons olive oil or butter

Instructions

Step 1: In a large Dutch oven set over medium-high heat, cook the bacon until crisp, about 5 minutes. Add the shallots, Chinese 5 spice (if using), chili paste, and Thai red curry paste. Cook for 2 minutes until fragrant.

Step 2: Pour in the broth, coconut milk, and tamari. Whisk in the peanut butter and add the chopped ginger. Reduce the heat to low and simmer for 10 minutes.

Step 3: Meanwhile, prepare the chicken katsu. Combine the Panko and sesame seeds in a shallow bowl and season with salt. Press both sides of each chicken cutlet into the mixture, coating thoroughly. Place coated chicken on a plate.

Step 4: Heat the olive oil or butter in a large skillet over medium-high heat. Cook the chicken until golden brown, about 3-4 minutes per side. Transfer to a cutting board, season with salt, and slice into thin strips.

Step 5: To finish the soup, stir in the ramen noodles and toasted sesame oil. Let sit for 5 minutes or until the noodles are soft.

Step 6: Mix the pickled ginger, 1 tablespoon ginger juice (from the pickled ginger), and sliced jalapeños together.

Step 7: Divide the noodles between bowls and ladle the soup over them. Add the sliced chicken. Top with eggs, scallions, sesame seeds, toasted nori sheets, and chili oil as desired. Serve immediately.

Tips & Variations

For extra crunch, toast the Panko and sesame seed mixture lightly before coating the chicken.

Substitute chicken tenders with pork cutlets for a traditional Tonkatsu flavor.

Use vegetable broth for a lighter, vegetarian-friendly base and omit the bacon.

Add more chili paste for a spicier broth, or reduce to taste.

Soft or hard boiled eggs add richness; marinate eggs in soy sauce for extra flavor.

Storage

Store leftover soup and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth on the stove until steaming and gently reheat the chicken in a skillet to retain crispiness. Add fresh noodles when serving, as reheating cooked noodles can cause them to become mushy.

FAQs

Can I use store-bought rotisserie chicken instead of making chicken katsu?

Yes, you can use rotisserie chicken for a quicker option. Simply shred or slice it and add it to the soup before serving, though you’ll miss out on the crispy texture of katsu.

What type of noodles work best in this ramen?

Ramen noodles are ideal as they absorb the broth well and maintain a good texture. If unavailable, you can substitute with thin egg noodles or instant ramen noodles.