Tori Paitan Ramen
Creamy, rich chicken broth ramen made from simmered chicken bones and aromatics. Topped with tender chashu chicken, soft-boiled eggs, and fresh vegetables.
- Total time
- 120 min
- Servings
- 2
- Calories
- 482
- Protein
- 42g
Ingredients
- 1.5 lb whole chicken carcass or 1.5 lb chicken bones
- 1 lb chicken thighs, skin-on
- 8 cups water
- 1 piece ginger, 2-inch piece, smashed
- 3 stalks scallions, whole
- 3 tablespoons sake or mirin
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 8 oz ramen noodles, fresh or dried
- 2 whole eggs
- ½ sheet nori (seaweed), optional
- 1 teaspoon sesame oil
- 2 tablespoons scallions, sliced thin crosswise
Instructions
- 1
Fill a large pot with 8 cups cold water and place it on the stove over high heat, uncovered, until you see large bubbles rapidly breaking the surface, about 10 minutes.
- 2
Pat the chicken bones and thighs dry with paper towels, then carefully add them to the boiling water, stirring gently to separate any clumps.
- 3
Wait 3 minutes until foam and gray scum rise to the surface, then pour the contents through a fine-mesh strainer into a clean pot, discarding the scummy water and bones.
- 4
Rinse the chicken bones and thighs under cold running water, rubbing them gently to remove any remaining debris, then place them in the clean pot with fresh 8 cups water.
- 5
Add the smashed ginger piece, 3 whole scallion stalks, 3 tablespoons sake, 2 tablespoons soy sauce, and 1 teaspoon salt to the pot.
- 6
Bring the pot to a boil over high heat, watching for large bubbles to break the surface rapidly, then immediately reduce the heat to low so only occasional small bubbles rise, about 2 minutes.
- 7
Simmer uncovered for 2 hours, skimming any foam that rises to the surface every 20 minutes with a spoon or ladle, until the broth is cloudy white and rich-smelling.
- 8
Carefully remove the chicken thighs with tongs and transfer to a cutting board to cool, leaving the bones and broth in the pot.
- 9
Strain the broth through a fine-mesh strainer into a clean pot, pressing gently on the bones to extract liquid, then discard the bones and aromatics.
- 10
When the chicken thighs are cool enough to handle, shred the meat into bite-sized pieces using two forks, discarding the skin and bones.
- 11
Fill a small pot with water and bring it to a rolling boil over high heat, watching for large bubbles to break the surface continuously, about 5 minutes.
- 12
Gently lower 2 eggs into the boiling water using a spoon, then set a timer for 6 minutes and 30 seconds for jammy, runny yolks.
- 13
Transfer the cooked eggs to a bowl of ice water to stop the cooking, then set aside until ready to serve.
- 14
Bring a separate large pot of water to a rolling boil over high heat, watching for large bubbles to break the surface continuously.
- 15
Add the ramen noodles to the boiling water and stir gently with chopsticks or a fork to separate them, then cook according to package directions until they bend slightly but still have firmness, about 3 minutes for fresh noodles.
- 16
Pour the noodles into a fine-mesh strainer and let the water drain, shaking gently to remove excess liquid.
- 17
Reheat the shredded chicken in the broth by placing it in the pot and warming over medium heat for 2 minutes, until it feels hot when you touch it with a spoon.
- 18
Divide the cooked noodles evenly between two large bowls, placing them in a pile in the center of each bowl.
- 19
Slowly pour the hot broth into each bowl, dividing it evenly so the liquid fills about three-quarters of the bowl and covers the noodles.
- 20
Divide the warm shredded chicken between the two bowls, arranging it in a small mound on top of the noodles.
- 21
Peel the soft-boiled eggs under cool running water, rolling them gently to crack and remove the shell, then cut each egg in half lengthwise and place both halves in the center of each bowl.
- 22
Tear or cut the nori sheet into 1-inch-wide strips and arrange 2–3 strips on top of each bowl, if using.
- 23
Drizzle 0.5 teaspoon sesame oil over each bowl in a thin spiral, starting from the center and moving outward.
- 24
Scatter 1 tablespoon sliced scallions over each bowl, sprinkling them evenly across the surface.
Tools you’ll need
- 12-quart stockpot
- fine-mesh strainer or chinois
- large spoon or ladle
- tongs
- cutting board
- two forks
- small pot
- timer
- bowl for ice water
- large pasta pot
- chopsticks or fork
- two large ramen bowls
- knife
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