If you love ramen, you probably know that the ramen broth is the soul of this dish. It is what gives ramen its rich and complex flavor, and what makes you slurp every last drop from your bowl.
We love a good ramen!
But finding an excellent ramen restaurant here in town is quite a challenge.
So why not try an make our own favorite ramen broth at home: tori paitan!
Did you know that there are different types of ramen broth, and that each one has its own history and characteristics?
One of the most popular and delicious types of ramen broth is tori paitan, which means “chicken white soup” in Japanese.
Tori paitan is a creamy and milky broth from simmering chicken bones and meat for hours, until the collagen and fat dissolve into the liquid. The result is a thick and velvety soup that coats your noodles and warms your soul.
Tori paitan vs tonkotsu
Tori paitan is not as well-known as tonkotsu, which is a similar type of broth made from pork bones.
However, tori paitan has a lighter and cleaner taste, and it is easier to make at home.
In this blog post, I will show you how I make my delicious tori paitan ramen broth at home, with simple ingredients and steps.
You will also learn some tips and tricks to enhance the flavor and texture of your broth, and how to serve it with your favorite toppings.
Let’s get started!
How to make tori paitan ramen broth
Making tori paitan ramen broth is not difficult, but it does take quite some time. And even more patience – mostly because this broth smells so good while it cooks and simmers and it makes you want to eat right away!
I made my tori paitan ramen broth in my pressure cooker, but you can of course make it in a stock pot as well. I will indicate the cooking time for that in my recipe as well.
Since it takes quite a few ingredients and time to make, you can decide to make a large batch and keep some for later.
This ramen broth freezes perfectly well!!
For the dashi broth
I start by making a dashi, or a Japanese broth that is often used as a base for miso and ramen soups.
Since I can’t find all the authentic dashi ingredients, I make my own version of it and it is delicious as wel.
- 8 cups water (2 litres)
- 8 dried shiitake
- 2 sheets nori
- 1 tbsp katsuobushi
1. Add all the ingredients to a large pot. If you use a pressure cooker, cook it all under high pressure for 20 minutes. If you use a pot on the stove, bring it all to a gentle boil. Cook the dashi under a lid for an hour.
2. Strain the dashi and pour it back into the pot. Discard the cooked nori and katsuobushi. Rinse the shiitake mushrooms and keep them aside to add to your ramen broth.
For the tori paitan ramen broth
- 4 spring onions
- 1 large fresh carrot not peeled
- 4 chicken thighs with skin
- 3 large garlic cloves not peeled
- 4 tbsp soy sauce
- 1 thick slice smoked bacon or pork belly
- ham hog skin and fat optional or extra smoked bacon
- 8 cooked shiitake mushrooms (optional)
1. Chop the spring onion in half, and the carrot into thick slices. Roast it all in a dry and hot non-stick pan for about 10 minutes until charred a little. Shake the pan regularly.
2. Add the chicken thighs, roasted carrot and spring onion, garlic cloves, smoked bacon, ham hog skin and fat (optional) and soy sauce to a large pan. Add the dashi until all the ingredients are submerged. You can also add the cooked shiitake mushrooms you made dashi with. They will get more tender to use as a ramen topping in the end.
3. Cook the chicken in a pressure cooker under high pressure for 45 minutes. If you use a pot on the stove, simmer the broth for 90 minutes.
4. Strain the broth and pour the flavourful broth back into the pot. You should have about 8 cups of broth. Let the chicken cool. Once you can touch it without burning your fingers, remove the skin from the thigh meat and add the skin to the broth. Push the soft garlic meat out of their pockets and add it to the pot as well. Blend the ramen broth until it turns milky white. Taste and add extra soy sauce if necessary. Let the broth cool, or use immediately to make a ramen soup.
5. Discard the cooked bacon, ham fat and skin, spring onions and carrots. Remove the chicken meat from the bones, slice the shiitake mushrooms and use them both as a topping for your ramen soup.
Due to the high collagen content of the ramen broth, it will set and become quite gelatinous once cooled and kept in the fridge. Reheat or microwave it gently to make it liquid again.
There you have it!
A simple and easy way to make a delicious tori paitan ramen broth at home. You will be amazed by how creamy and delicious it is, and how it elevates your ramen to a whole new level.
Try it out and let me know what you think!
How to serve tori paitan ramen broth
You can serve your tori paitan ramen broth with any kind of noodles you like.
Ramen noodles, egg noodles, udon noodles or soba noodles. You can also add some toppings to make your ramen more satisfying and delicious.
Some of my favorite ramen toppings
You can cook the eggs in the same pot as the broth, or in a separate pot of boiling water. The ideal cooking time is about 6 minutes, which will give you a runny yolk and a firm white. Peel the eggs and cut them in half, then add them to your ramen bowl.
Don’t throw away the shiitake mushrooms that you added to make the dashi and ramen broth. Slice them up and use them as a ramen soup topping!
Chashu is a type of braised pork belly that is tender and flavorful. You can make your own chashu by simmering pork belly in a mixture of soy sauce, sugar, sake, mirin, garlic, ginger, and green onion for about an hour. Then slice the pork belly thinly and add it to your ramen bowl.
Menma is a type of fermented bamboo shoots that are crunchy and savory. You can buy menma in Asian grocery stores or online, or make your own by soaking dried bamboo shoots in water for a day, then simmering them in a mixture of soy sauce, sugar, sake, mirin, and garlic for about 20 minutes.
Nori is a type of dried seaweed that adds a nice contrast of color and texture to your ramen. You can buy nori in sheets or flakes, and sprinkle them over your ramen bowl.
Green onion adds a fresh and crisp flavor to your ramen. You can chop the green onion finely and scatter it over your ramen bowl.