Ingredients

• Tori Paitan Rich Chicken Broth:

• 1 kg chicken bones & wings

• 500g chicken cuts / parts

• 1 onion, halved

• 1 head garlic, halved

• 1 ginger root, sliced

• 1 leek, coarsely chopped

• 2 cobs of corn

• 2 carrots, thinly sliced

• 2 baby bok choy

• Small broccoli florets

• 2 dried shiitake mushrooms

• 2 liters cold water

• Soy & Miso Seasoning Tare:

• 30 ml quality soy sauce

• 10g light (shiro) miso paste

• 1 tsp sesame oil

• 1 garlic clove, crushed

• 1 slice ginger

• Chicken Chashu:

• 1 whole chicken breast

• 2 tbsp soy sauce

• 1 tbsp mirin

• 1 tbsp sake (optional)

• Ramen Eggs (Ajitsuke Tamago):

• 4 room-temperature eggs (boiled for 6 minutes, peeled)

• ½ cup quality soy sauce

• ¼ cup mirin

• 1 tsp sugar (white or brown)

• ¼ cup water

• Noodles & Assembly:

• Quality ramen or egg noodles (cooked separately per package instructions)

Method

1. 01

   Blanch & Clean Bones: Cover chicken bones and wings with cold water in a large pot, bring to a rolling boil for 10 minutes, drain, and thoroughly rinse away impurities under
   cold water.

2. 02

   Extract Collagen & Simmer Broth: Return cleaned bones to a clean pot with 2 liters of cold water, halved onion, garlic, ginger, leek, shiitake, corn, carrots, bok choy, and
   broccoli. Boil vigorously uncovered for 3–4 hours to break down bones and emulsify fat, collagen, and water into a rich, milky-white broth. Strain broth, return to pot, simmer 30 minutes to reduce, then blend with an immersion blender to form a smooth emulsion. Skim excess surface foam.

3. 03

   Make Tare & Chicken Chashu: Combine soy sauce, light miso, sesame oil, garlic, and ginger in a small saucepan and heat gently to combine. For the chashu, marinate chicken breast in soy sauce, mirin, and sake for at least 30 minutes. Roast in a preheated oven at 220°C (425°F) for 18 minutes, cool, and slice thinly.

4. 04

   Marinate Ajitsuke Tamago Eggs: Boil eggs for exactly 6 minutes, transfer to an ice bath, and peel. Mix soy sauce, mirin, sugar, and water, then submerge eggs in the marinade for 2 to 12 hours.

5. 05

   Assemble Bowl: Cook ramen noodles separately in boiling water according to package directions and drain. Spoon 1–2 tablespoons of hot tare into the bottom of each serving bowl, ladle in hot, emulsified Tori Paitan broth, and mix. Add cooked noodles, then neatly arrange sliced chicken chashu, halved ramen egg, bok choy, corn, and fresh vegetables on top.