Creamy Chicken Paitan Ramen

Ingredients

Chicken bones

2 lbs

Chicken thighs

1 lb, boneless and skinless

Garlic

4 cloves, smashed

Ginger

2-inch piece, sliced

Onion

1 large, quartered

Soy sauce

1/4 cup

Mirin

2 tablespoons

Salt

1 teaspoon (to taste)

Ramen noodles

2 servings

Marinated bamboo shoots

1/2 cup

Green onions

2, sliced

Eggs

2, for soft-boiled

Instructions

1. Start by soft-boiling the eggs: In a small pot, bring water to a boil. Carefully add the eggs and cook for 6-7 minutes for a creamy yolk. Remove and place in ice water to cool, then peel and set aside.
2. In a large pot, add the chicken bones, chicken thighs, garlic, ginger, onion, soy sauce, mirin, and salt.
3. Cover with water (approximately 8 cups) and bring to a boil. Once boiling, reduce the heat and let it simmer for 2 hours, skimming off any impurities that rise to the surface.
4. After simmering, carefully remove the chicken thighs from the pot and shred the meat. Set aside.
5. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids to achieve a smooth, rich broth.
6. Cook the ramen noodles according to the package instructions. Drain and set aside.
7. Divide the cooked noodles between two bowls.
8. Pour the hot chicken broth over the noodles, ensuring they are fully submerged.
9. Top each bowl with the shredded chicken, marinated bamboo shoots, sliced green onions, and halved soft-boiled eggs.
10. Serve hot and savor the comforting flavors of your homemade Chicken Paitan Ramen!