Creating Miso Ramen with Chicken Katsu can be simple if you follow these clear steps:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge each piece in flour, dip in beaten egg, and then coat with panko breadcrumbs.
2. Fry the Chicken: Heat vegetable oil in a pan over medium heat. Fry the chicken until golden brown and cooked through, about 5-7 minutes per side. Once cooked, remove it from the pan and let it rest.
3. Make the Broth: In a pot, combine chicken broth, miso paste, soy sauce, and sesame oil. Whisk until the miso is fully blended.
4. Add Vegetables: Bring the broth to a simmer, and add the sliced mushrooms, green onions, and carrots. Let it simmer for about 5-10 minutes or until the vegetables are tender.
5. Cook the Noodles: While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.
6. Slice the Chicken: Once rested, slice the fried chicken into strips.
7. Assemble the Ramen: In bowls, divide the cooked noodles, ladle the broth and vegetables, and top with sliced chicken. Add any additional toppings desired, such as soft-boiled eggs or seaweed.