World Flavors Cookbook

Tori Ramen (Chicken Ramen)

A clean, elegant chicken-based ramen — either as a clear chintan (consommé-like) or a rich paitan (creamy). The pure poultry flavor is delicate, refined, and deeply satisfying.

Cuisine: Japan

Ingredients

• 1.5kg whole chicken carcasses and wings
• 500g chicken feet (for richness)
• 1 onion, 2 scallion whites, 20g ginger
• Tare: 80ml light soy sauce, 1 tbsp sake, salt
• Thin to medium noodles
• Toppings: chicken chashu (thigh), ajitama, scallions, yuzu zest, mitsuba

Instructions

1. For chintan (clear): gently simmer chicken bones and aromatics for 3–4 hours, never letting it boil vigorously. Skim regularly.
2. For paitan (creamy): boil vigorously for 4–6 hours to emulsify the fat and collagen.
3. Strain through fine mesh. Season with shoyu tare and salt.
4. Cook noodles. Drain.
5. Ladle broth over noodles. Top with chicken chashu, egg, scallions, and a touch of yuzu zest.