World Flavors Cookbook

Paitan Ramen (White Broth)

A rich, opaque white broth ramen that can be made from chicken (tori paitan) or pork, achieving a creamy emulsification through extended high-heat cooking — a modern ramen genre gaining explosive popularity.

Cuisine: Japan

Ingredients

• 2kg chicken carcasses and wings (or pork bones)
• 500g chicken feet
• 1 onion, 1 leek, 30g ginger
• 4 cloves garlic
• Tare: 80ml soy sauce, 2 tbsp sake, salt to taste
• Medium-thick wavy noodles
• Toppings: chashu, menma (bamboo shoots), nori, scallions, ajitama

Instructions

1. Blanch bones/carcasses, drain, and clean.
2. Cover with fresh water and bring to a vigorous boil with aromatics.
3. Boil aggressively for 6–8 hours, stirring occasionally and adding water. The collagen from feet creates the thick, milky consistency.
4. Strain and season with tare.
5. Cook noodles, drain, place in bowls.
6. Ladle hot paitan broth over noodles. Garnish with chashu, menma, nori, scallion, and egg.