Crispy Chicken and Cabbage Pancakes with Miso Ramen Noodle Soup

These Japanese-inspired pancakes are a delightful mash-up of crispy exterior and tender interior, packed with crunchy cabbage and savory chicken. Paired with silky ramen noodles in a rich miso broth kissed with hoisin and soy, this dish is a flavor explosion in every bite.

Tangy kimchi adds a fermented kick, while sesame seeds provide a nutty crunch. Drizzle with creamy katsu sauce and mayonnaise for the perfect finishing touch. Ready in just 30 minutes, this recipe is perfect for a quick and satisfying dinner.

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Ingredients

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit KimchiView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens.
2. Once water is boiling, add ramen noodles to pot. Cook, stirring occasionally, until just tender, 1-2 minutes. Drain and rinse thoroughly under cold water for at least 30 seconds. Keep the empty pot handy for making the broth.
3. In a large bowl, whisk together tempura batter mix, ½ cup cold water and ½ tsp salt until smooth. Add coleslaw mix and stir until thoroughly combined.
4. Heat 1 TBSP oil and 1 TBSP butter in a large nonstick pan over medium-high heat. Once hot, add all the batter and cabbage mixture. Immediately tilt and swirl pan to evenly distribute. Cover and cook undisturbed until bottom is crispy and golden brown, 2-3 minutes. Cover pan with a plate, carefully flip pancake onto plate. Add another drizzle of oil to pan, return pancake to pan and cook 1-2 minutes more until cooked through. Transfer to a cutting board.
5. Heat a drizzle of oil in the pot used for noodles over medium-high heat. Add scallion whites and cook until just softened, about 30 seconds. Stir in 3 cups water, miso stock concentrates, pho stock concentrate, soy sauce and hoisin sauce. Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve.
6. Cut okonomiyaki in half and divide between plates. Drizzle katsu sauce and mayonnaise over okonomiyaki. Top with kimchi, sesame seeds and half the scallion greens. Divide noodles between bowls; pour broth over top. Garnish with remaining scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different type of noodles?

Yes, you can substitute ramen noodles with udon or soba noodles. Adjust cooking time accordingly.

What can I use instead of katsu sauce?

You can mix equal parts ketchup and Worcestershire sauce with a little sugar as a substitute.

How do I store leftovers?

Store the pancake and broth separately in airtight containers in the refrigerator for up to 2 days. Reheat in a pan or microwave.