Step 1

Prepare a soft-boiled egg by boiling an egg for 6 minutes. When done, please place it in an ice bath to prevent overcooking. Then, peel for serving later. Fill the panko breadcrumbs and sesame seeds in a shallow dish or a bowl. Then, season with salt. In another bowl, whisk together two eggs and add some water if needed.

Step 2

In a Dutch oven, add the garlic, onion, and ginger. Stir and cook on medium-high until caramelized for 3 minutes. Then, pour in the broth, milk, and soy sauce. Whisk in the miso paste and lower heat to medium-low. Let it simmer for 10 minutes.

Step 3

To make the katsu, cover the chicken cutlet with corn starch and dip it in the egg wash. Then, dredge it with the breadcrumbs and place it on a plate. Heat vegetable oil in a large skillet and fry each side of the chicken for 3 minutes or until golden brown. Once fried, slice it into thin strips and season with salt.

Step 4

Add the noodles, spinach and sesame oil into the soup. Leave them to cook for a few minutes until the noodles are soft.

Step 5

Place the noodles in a bowl and pour in the soup. Add the fried chicken cutlet and top with the soft-boiled egg and other preferred toppings. Serve your chicken katsu ramen!