Ingredients with Measurements:
- 4 chicken thighs
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, sliced
- 2 tbsp vegetable oil
- 8 cups water
- 2 cups chicken broth
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp salt
- 1 tsp white pepper
- 4 packs ramen noodles
- 4 soft boiled eggs
- 4 green onions, sliced
- 4 sheets nori seaweed
Special equipment needed:
- Large pot
- Strainer
- Blender
Step-by-step instructions:
1. In a large pot, heat vegetable oil over medium heat. Add chicken thighs, onion, garlic, and ginger. Cook until chicken is browned and onion is translucent.
2. Add water, chicken broth, soy sauce, mirin, salt, and white pepper. Bring to a boil, then reduce heat and let simmer for 1 hour.
3. Remove chicken thighs from the pot and set aside. Strain the broth through a fine mesh strainer and discard the solids.
4. Return the broth to the pot and bring to a boil. Add ramen noodles and cook according to package instructions.
5. While the noodles are cooking, shred the chicken thighs.
6. Divide the cooked noodles among four bowls. Top with shredded chicken, soft boiled egg, sliced green onions, and nori seaweed.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 600
Fat: 20g
Carbohydrates: 70g
Protein: 35g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or pork belly.
- Soy sauce can be substituted with tamari or coconut aminos.
- Mirin can be substituted with rice vinegar or white wine.
Variations:
- Add sliced mushrooms or bok choy to the broth for extra flavor and nutrition.
- Use udon noodles instead of ramen noodles.
- Add chili oil or sriracha for extra spice.
Tips and tricks:
- To make soft boiled eggs, bring a pot of water to a boil. Gently lower eggs into the water and let cook for 6 minutes. Remove from water and immediately place in an ice bath to stop cooking.
Storage instructions:
Leftover broth can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat broth on the stove over medium heat until hot.
Presentation ideas:
Serve ramen in individual bowls with toppings arranged neatly on top.
Garnishes:
Garnish with sesame seeds or chopped cilantro.
Pairings:
Pair with a side of gyoza or edamame.
Suggested side dishes:
Gyoza or edamame.
Troubleshooting advice:
- If the broth is too salty, dilute with water.
- If the broth is too bland, add more soy sauce or salt.
Food safety advice:
Make sure chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Ramen originated in China but has become a popular dish in Japan. Tori paitan ramen is a creamy chicken-based broth that is a popular variation of ramen.
Flavor profiles:
Savory, umami, creamy.
Serving suggestions:
Serve hot with chopsticks and a spoon.
Related Categories
Cooking Method: N/A
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Region: Japanese
Taste: Savory, Creamy, Umami, Rich, Comforting