From My Kitchen: Chicken Paitan Ramen

Ramen is only the perfect food for the fall. Even the winter. I have always loved ramen, but then I tried different variations, and I fell in love with Chicken Paitan Ramen. It’s a little more hearty than a classic ramen, the broth is somewhat creamy as opposed to the clear ramen we are accustomed to. Once I found a good recipe, I now make it all the time, I totally love it. Don’t get it twisted, I am 100% sure that this is not an original Japanese recipe, but it’s simple, it hits the spot, and did I say that it is so, so delicious?

What you’ll need:

  • 2 tbsp canola oil
  • 4 pcs of boneless chicken thighs
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1/2 yellow onion, sliced thinly
  • 6 cups of water
  • 1 piece of kombu, about 4 x 4 inches
  • 1 1/2 tsp salt
  • 1 tbsp white miso
  • 1 (10.5 oz) Campbell’s condensed Cream of Chicken Soup
  • 10 – 12 oz fresh ramen noodles
  • 4 soft boiled eggs
  • 4 more sheets of kombu or nori
  • 1 scallion, chopped
  • toasted sesame seeds

Heat the oil in a large sauce pot over medium heat. Add the chicken thighs and sear until golden brown. Turn them over and add the garlic, ginger and sliced onion. Sear for 3 – 5 minutes.

Add kombu and water, bring water to a boil, then reduce to a simmer. Cover and simmer for about 30 minutes. Remove the chicken and discard the onions. Season the broth with the salt. Add miso and Campbell’s Cream of Chicken soup, stir to combine. Simmer for 10 minutes.

While the broth is simmering, prepare the ramen noodles according to the instructions of the package. Divide into 3 or 4 bowls, then start assembling. First add the broth.

Cut the chicken into thins strips, then add them to the bowls.

Add the Nori, sprinkle toasted sesame seeds on top of the chicken. Top off with the scallions, then add the egg.

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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