Tori Paitan Ramen Creamy Chicken Ramen
A rich, velvety, and collagen-packed chicken broth ramen with a milky white appearance and deep savory flavor.
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Ingredients
- 2 kg Chicken carcasses and feet
- 4 liters Water
- 1 large Yellow onion, halved
- 6 pieces Garlic cloves, smashed
- 50 grams Fresh ginger, sliced
- 4 portions Fresh ramen noodles
- 120 ml Shio or Shoyu Tare
- 4 tablespoons Chicken fat (Schmaltz) or Mayu
- 2 pieces Soft-boiled eggs (Ajitsuke Tamago)(optional)
- 1/2 cup Green onions, finely sliced
- 200 grams Sliced chicken chashu or breast
Instructions
- 1
Blanch the chicken carcasses and feet in boiling water for 10 minutes, then drain and scrub away all dark marrow and impurities under cold running water.
- 2
Place the cleaned chicken parts in a large pot with 4 liters of fresh water and bring to a rolling boil.
- 3
Maintain a vigorous boil for 6 to 8 hours, skimming occasionally; the high heat is essential to emulsify the fats and collagen into a creamy white broth.
- 4
In the final 2 hours of boiling, add the onion, garlic, and ginger to the pot to infuse aromatics.
- 5
Strain the broth through a fine-mesh sieve or cheesecloth, discarding solids, and use an immersion blender to further emulsify the liquid until frothy.
- 6
Prepare the ramen bowls by adding 30ml of tare and 1 tablespoon of chicken fat to each bowl.
- 7
Cook the ramen noodles according to package instructions, drain well, and place into the bowls.
- 8
Pour the hot, creamy broth over the noodles and top with chicken slices, half an egg, and green onions.
Nutrition per Serving
720
Calories
45g
Protein
65g
Carbs
32g
Fat
4g
Fiber
3g
Sugar
1850mg
Sodium
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