Miso Curry Ramen
with Chicken Katsu plus Carrots, Scallions & Sesame Seeds
- Milk
- Wheat
- Sesame
- Soy
Soul-satisfying and slurpable ramen in a rich curry-miso broth is layered with shredded carrots and a savory garlic-ginger-scallion paste for bold, aromatic depth. It's crowned with a crispy, golden panko-crusted chicken cutlet, plus scallion greens and a sprinkle of sesame seeds for crackly crunch.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Shredded Carrots
½ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
1 tablespoon
Curry Powder
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 unit
Miso Sauce Concentrate
(Contains: Soy)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
12 ounce
Chicken Cutlets
2 unit
Scallions
4.5 ounce
Ramen Noodles
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens.
Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites, carrots, garlic-ginger scallion paste, curry powder, and a pinch of salt. Cook, stirring occasionally, until mixture is aromatic and carrots have softened, 1-2 minutes.
Add 3½ cups water (7 cups for 4 servings), miso sauce concentrates, and chicken stock concentrates; whisk to combine. Bring broth to a boil, then reduce heat to low.
Stir in sweet soy glaze; taste and season with salt if desired. Keep broth simmering over low heat.
Pat chicken* dry with paper towels and place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt and pepper. TIP: If the chicken is already ½ inch thick, skip this part of step.
In a shallow dish or plate, combine panko and ½ tsp salt (1 tsp for 4 servings). Brush a thin layer of sour cream onto both sides of chicken. Working one piece at a time, press chicken into panko mixture, coating all over.
Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to pan, add chicken (for 4 servings, cook in batches). Cook until panko is golden brown and chicken is cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.
Transfer to a paper-towel-lined plate.
Add noodles to simmering broth and cook, stirring, until just tender, 3-4 minutes. (Increase heat under broth if not simmering.)
Slice chicken crosswise.
Divide noodles and broth between bowls. Fan chicken over top. Garnish with scallion greens and sesame seeds. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some loved the rich, aromatic broth, while others found the curry overpowering; consider reducing curry powder to taste.
- Ease of prep: Quick and simple to make, with clear instructions making it foolproof for most.
- Suggestions: Add more vegetables like bok choy or cabbage; consider using less carrots as they can dominate the flavor.
- Leftovers: Noodles absorb broth quickly, becoming mushy; best enjoyed fresh or store components separately.
- Chicken: Crispy katsu was a hit, but some found it got soggy in the broth; consider serving on the side.
Reviews from our home cooks
The only constructive criticism I have is the broth was a little too thick for traditional ramen. I should have checked this myself, but will do so next time I order this meal! It was SO GOOD!!!!!!!!
My whole family loved this! It made a lot too! I fed 5 and had 4 meals left over. The ramen curry sauce wasn't too spicy for anyone and it was our favorite part.
The broth was one of the yummiest things I have eaten in a long time. Love this dish! And my picky eater liked the chicken.
Loved everything about this dish. Broth is great. Prep is easy. Chicken was moist and crunchy.
The Ramen had nice flavor and was easy to make. I could have done without the chicken katsu. The katsu was bland, difficult to get the breading to stick, and I used a large amount of oil to fry it for something just not worth the effort.
The ginger and curry were a bit too strong, and overpowered miso flavor. This one could also use more vegetables. We added baby bok choy, but other things would go well too.
Ramen was super easy to pull together and flavors were great.
I've never had curry in ramen before, but I love it
I'm sorry but this dish just doesn't work. The broth is very good, but the chicken comes through as an afterthought, contributing almost nothing to the dish. It's OK, but not something we would care to do again. I should add the recipe is rather unbalanced on flavorings. The overall composition of the dish doesn't make sense. If for some reason I decided to give it another try, I would use less liquid for the broth and cube the chicken.
If I get this again I won't put the chicken on top it made the crispy breading soggy. The flavor was yummy
