How to make Kyoto-Style Creamy Chicken Paitan Ramen

Ingredients

• 3 pieces Chicken Carcasses (frozen, from the meat section; remove any remaining guts before use)
• 4 cloves Garlic (crushed)
• 2 inches Ginger (sliced thin)
• 2 stalks Green Onion (sliced; some used in broth, some for garnish)
• 1 piece Potato (medium, peeled, halved; skins saved for broth)
• 1 piece Onion (medium, peeled, halved; skins saved for broth)
• 6 pieces Dried Shiitake Mushrooms (rehydrated in 1 L water for 1 hour)
• 10 grams Kombu (Dried Kelp) (adds deep umami; part of dry‑ingredient stock)
• 1 tablespoon Vegetable Oil (for rendering chicken fat, prevents burning)
• to taste Salt (season broth)
• 0.25 teaspoon MSG (Monosodium Glutamate) (optional, adds extra umami)
• 150 grams Ramen Noodles (medium‑thick, fresh or dried)
• 100 grams Smoked Chicken Breast (sliced thin for topping; can substitute homemade chicken chashu)
• 1 piece Ramen Egg (soft‑boiled and marinated; see author's short video for details)

Instructions

1. Prepare Aromatics & Vegetables

   Peel the potato and onion, then cut each in half. Slice the ginger thinly and crush the garlic cloves. Slice the green onions; set aside half for the broth and half for garnish.

   Time: PT10M

2. Blanch Chicken Carcasses

   Fill a large pot with plenty of water, bring to a rapid boil, then add the frozen chicken carcasses. Once the water returns to a boil, remove the carcasses and rinse them under cold running water. Discard the blanching water.

   Time: PT10M

   Temperature: Boiling

3. Chop Carcasses

   Using a sharp knife, roughly chop the rinsed carcasses into smaller pieces to expose more collagen.

   Time: PT5M

4. Start the Primary Broth

   Return the chopped carcasses to the large pot. Add the sliced ginger, crushed garlic, and the green‑onion stalks. Pour in 3 L of cold water (aiming for 1.5‑2 L final volume). Bring to a boil over high heat, then skim any scum that rises.

   Time: PT15M

   Temperature: Boiling

5. Prepare Dried Shiitake & Kombu Stock

   In a small saucepan, combine the dried shiitake mushrooms and kombu with 1 L of water. Let sit for 1 hour to rehydrate, then begin heating gently.

   Time: PT5M

6. Simmer the Broth

   Reduce the heat to medium and maintain a gentle simmer for 3 hours, adding water as needed to keep the volume around 1.5‑2 L. Skim any additional scum that appears.

   Time: PT3H

   Temperature: Medium simmer

7. Add Rehydrated Mushroom‑Kombu Stock

   After the first hour of simmering, the shiitake and kombu will be fully rehydrated. Add the entire contents of the small saucepan to the main broth.

   Time: PT5M

8. Crush the Carcasses for Emulsification

   Using a sturdy spoon or a potato masher, gently crush the chicken bones and meat in the pot to release remaining collagen and promote a creamy emulsion.

   Time: PT5M

9. Add Onion & Potato Skins

   Drop the saved onion and potato skins into the broth. Simmer for 3 minutes, then remove the skins with a slotted spoon to avoid darkening the broth.

   Time: PT5M

10. Simmer Onion & Potato Flesh

    Add the chopped onion and potato pieces to the pot. Continue simmering for about 30 minutes, or until they are very soft.

    Time: PT30M

11. Strain and Return Vegetables

    Strain the broth through a fine mesh strainer into a clean pot, discarding solids. Return the softened onion and potato pieces to the hot broth, bring back to a boil, then remove from heat.

    Time: PT10M

    Temperature: Boiling

12. Blend to Creamy Consistency

    Using an immersion blender, blend the broth together with the onion and potato pieces until completely smooth and creamy.

    Time: PT5M

13. Render Chicken Fat

    In a small skillet, heat 1 tbsp vegetable oil over low heat. Add the rendered chicken fat collected from the carcasses and gently fry until the fat is fully melted and lightly browned. Set aside.

    Time: PT5M

    Temperature: Low

14. Cook Ramen Noodles

    Bring a pot of water to a rolling boil. Add the ramen noodles and cook according to package instructions (usually 2‑3 minutes) until al dente. Drain and set aside.

    Time: PT5M

    Temperature: Boiling

15. Assemble the Bowl

    Place cooked noodles in a serving bowl. Ladle hot broth over the noodles. Top with sliced smoked chicken breast, a marinated ramen egg (halved), and a generous sprinkle of sliced green onion. Drizzle the rendered chicken fat around the surface.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

3 g