Tori Paitan Ramen

Ingredients

Nori seaweed

2 sheets, shredded

Soft-boiled eggs

2, halved

Green onions

2, sliced

Ramen noodles

2 servings

Salt

1 teaspoon

Mirin

2 tablespoons

Soy sauce

3 tablespoons

Onion

1, quartered

Ginger

1-inch piece, sliced

Garlic

4 cloves, smashed

Chicken breasts

2, boneless and skinless

Chicken bones

1 pound

Water

8 cups

Instructions

1. In a large pot, combine the chicken bones, chicken breasts, garlic, ginger, onion, soy sauce, mirin, and salt.
2. Cover with 8 cups of water and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 1 hour, skimming off any impurities that rise to the surface to keep the broth clear.
3. After 1 hour, carefully remove the chicken breasts and set them aside to cool. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the broth to the pot and keep it warm over low heat.
4. Prepare the ramen noodles according to the package instructions. Drain and set aside.
5. Once the chicken breasts have cooled, shred the meat into bite-sized pieces.
6. To assemble, divide the cooked noodles into serving bowls. Top each bowl with shredded chicken, sliced green onions, halved soft-boiled eggs, and shredded nori seaweed.
7. Ladle the hot broth over the noodles and toppings until everything is submerged.
8. Serve immediately and enjoy the rich, flavorful experience of homemade Tori Paitan Ramen!