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.