• 2 eggs, soft boiled 
  • 2 chicken thighs, boneless, skinless
  • 1 tsp kosher salt
  • 2 tbsp water
  • 1 egg 
  • ¼ cup cornstarch
  • 2 cups panko
  • 2 cups canola oil (for frying)
  • 4 cakes Lotus Foods Organic Millet & Brown Rice Ramen
  • 4 cups chicken stock
  • 1 tbsp soy sauce, low sodium
  • 1 tbsp ponzu sauce
  • 2 heaping tbsp white miso 
  • 1 tsp kosher salt


  • sambal chili paste
  • micro greens
  • black sesame seeds

product used in the recipe

  • 1

    Boil eggs for 6 mins, place in an ice bath for 15 mins, then peel. Set aside.

  • 2

    On a meat-safe cutting board, cover chicken with plastic wrap, flatten using a meat mallet or heavy bottom pan (~½ inch thickness). Remove plastic wrap and season with kosher salt.

  • 3

    In a shallow dish, whisk water, egg, and cornstarch. Place panko in a separate shallow dish. Prepare a sheet pan lined with a rack for the chicken after frying.

  • 4

    Fill a large cast iron skillet or heavy bottomed pot with canola oil and heat to 350°F {always use an oil/candy thermometer to monitor temp}. Dip chicken into egg mixture until coated, then dip into panko and coat both sides. Fry in oil ~6 mins per side until golden brown. Transfer to rack to drain.

  • 5

    Boil noodles in water for 3 mins until al dente. Drain well and set aside.

  • 6

    Meanwhile, combine stock, soy sauce, and ponzu sauce in a medium size pot over medium-high heat. Bring to a boil and reduce to a simmer for 5 mins. Reduce heat and add miso paste. Season with kosher salt. Stir in to combine and simmer {don’t boil} on low. Add cooked noodles.

  • 7

    Place noodles in serving bowls and ladle broth over top. Slice chicken katsu and place on top of noodles.

  • 8

    Slice eggs in half and place on top. Top with sambal chili paste, micro greens, and sesame seeds. Serve immediately.

product used in the recipe

Instruction video