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Saturday 13 June 2026 10:01:23 GMT

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Creamy coconut ramen w/ katsu chicken ☺️🍜 Winter is the perfect time for a warm bowl of ramen, right? *Make the ramen eggs a little ahead, they need at least an hour or two to soak up all the flavor. Ingredients (for 2 servings): Ramen Eggs: Eggs – 2 pc Soy sauce – 120 ml Mirin – 150 ml Garlic – 2 cloves Peanut Base: Peanut butter – 3 tbsp Soy sauce – 3 tbsp Rice vinegar – 1 tbsp Chili oil – 2 tsp (or to taste) Broth: Olive oil – 1 tbsp Onion – ½ medium, chopped Carrot – ½ medium, chopped Chicken broth – 500 ml Coconut milk – 200 ml Katsu Chicken: Chicken breast – 2 small fillets Salt – 1 tsp Black pepper – 1 tsp All-purpose flour – ⅓ cup Eggs – 1, beaten Panko breadcrumbs – 0.5 cup Vegetable oil – for frying Toppings: Fresh or semi-fresh ramen noodles – 2 portions Pak choi (bok choy) – 1 small head, halved Nori sheets – 2–4 sheets, cut or torn Fresh cilantro – for garnish Chili oil – to taste Instructions: 1. Bring a pot of water to a boil and cook the eggs to your preferred doneness (for a runny yolk, boil for 7 minutes). Transfer immediately to an ice bath, cool, peel, then mix soy sauce, mirin, and grated garlic. Add the peeled eggs to the marinade and refrigerate for at least 2 hours, ideally starting 1.5 hours before you plan to cook the ramen, so they have time to absorb the flavor. 2. In a small bowl, mix peanut butter, soy sauce, rice vinegar, and chili oil until smooth. Set aside. 3. Heat vegetable oil in a pot over medium heat. Add chopped onion and carrot and sauté for about 5 minutes, until softened and lightly golden. Pour in the chicken broth, bring to a boil, then simmer for 10 minutes. Remove from heat and blend until completely smooth. Return the soup to low heat, stir in coconut milk and the peanut mixture, and gently heat through without boiling. 4. Pound the chicken breasts lightly, then season with salt and black pepper. Dredge in flour, dip into beaten eggs, and coat with panko breadcrumbs. Fry in hot oil over medium heat for 4-6 minutes per side, until golden and cooked through. Transfer to paper towels and slice. 5. Bring a pot of water to a boil. Blanch the pak choi for 40 seconds, remove and drain well. In the same or a separate pot, cook the ramen noodles according to package instructions, then drain. 6. To assemble, divide the noodles between two bowls and ladle over the hot peanut coconut broth. Top with sliced katsu chicken, pak choi, halved marinated eggs, and nori sheets. Garnish with fresh cilantro and drizzle with chili oil to taste. Serve immediately. Enjoyy! #EasyRecipe #ramen #souprecipe #DinnerIdeas

Creamy coconut ramen w/ katsu chicken ☺️🍜 Winter is the perfect time for a warm bowl of ramen, right? *Make the ramen eggs a little ahead, they need at least an hour or two to soak up all the flavor. Ingredients (for 2 servings): Ramen Eggs: Eggs – 2 pc Soy sauce – 120 ml Mirin – 150 ml Garlic – 2 cloves Peanut Base: Peanut butter – 3 tbsp Soy sauce – 3 tbsp Rice vinegar – 1 tbsp Chili oil – 2 tsp (or to taste) Broth: Olive oil – 1 tbsp Onion – ½ medium, chopped Carrot – ½ medium, chopped Chicken broth – 500 ml Coconut milk – 200 ml Katsu Chicken: Chicken breast – 2 small fillets Salt – 1 tsp Black pepper – 1 tsp All-purpose flour – ⅓ cup Eggs – 1, beaten Panko breadcrumbs – 0.5 cup Vegetable oil – for frying Toppings: Fresh or semi-fresh ramen noodles – 2 portions Pak choi (bok choy) – 1 small head, halved Nori sheets – 2–4 sheets, cut or torn Fresh cilantro – for garnish Chili oil – to taste Instructions: 1. Bring a pot of water to a boil and cook the eggs to your preferred doneness (for a runny yolk, boil for 7 minutes). Transfer immediately to an ice bath, cool, peel, then mix soy sauce, mirin, and grated garlic. Add the peeled eggs to the marinade and refrigerate for at least 2 hours, ideally starting 1.5 hours before you plan to cook the ramen, so they have time to absorb the flavor. 2. In a small bowl, mix peanut butter, soy sauce, rice vinegar, and chili oil until smooth. Set aside. 3. Heat vegetable oil in a pot over medium heat. Add chopped onion and carrot and sauté for about 5 minutes, until softened and lightly golden. Pour in the chicken broth, bring to a boil, then simmer for 10 minutes. Remove from heat and blend until completely smooth. Return the soup to low heat, stir in coconut milk and the peanut mixture, and gently heat through without boiling. 4. Pound the chicken breasts lightly, then season with salt and black pepper. Dredge in flour, dip into beaten eggs, and coat with panko breadcrumbs. Fry in hot oil over medium heat for 4-6 minutes per side, until golden and cooked through. Transfer to paper towels and slice. 5. Bring a pot of water to a boil. Blanch the pak choi for 40 seconds, remove and drain well. In the same or a separate pot, cook the ramen noodles according to package instructions, then drain. 6. To assemble, divide the noodles between two bowls and ladle over the hot peanut coconut broth. Top with sliced katsu chicken, pak choi, halved marinated eggs, and nori sheets. Garnish with fresh cilantro and drizzle with chili oil to taste. Serve immediately. Enjoyy! #EasyRecipe #ramen #souprecipe #DinnerIdeas

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