Season the chicken cutlets with salt, pepper, and garlic powder.

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Dredge each chicken cutlet in flour, then dip into the eggs, and finally press into the panko to coat completely.

Heat about ½ inch of oil in a large skillet over medium heat.

Fry the chicken cutlets for 3–4 minutes per side, or until golden brown and crispy.

Transfer the cooked chicken to a wire rack to rest for a few minutes before slicing.

Air-Fryer Option: Spray the breaded chicken generously with oil and air-fry at 400°F for 10–12 minutes, flipping halfway through.

In a medium pot, heat the sesame oil over medium heat.

Add the ginger and garlic and cook for about 1 minute, until fragrant.

Whisk in the miso paste, soy sauce, rice vinegar, mirin, and chicken broth.

Stir in the garlic powder, onion powder, and white pepper, and bring the broth to a gentle simmer.

Let simmer for 10 minutes. Taste and adjust seasoning - add more miso or soy sauce if desired.

Bring a separate pot of water to a boil.

Add the ramen noodles and cook according to the package directions, usually 2–3 minutes.

Drain the noodles and divide them evenly among serving bowls.

Top each bowl of noodles with sliced chicken katsu.

Ladle the hot miso broth over the noodles.

Finish with your favorite toppings, such as: sliced green onions, soft-boiled eggs, sesame seeds, chili oil, and corn.