Paitan Ramen with Leftover Roast Chicken

Chicken paitan ramen with roasted chicken, boiled eggs and green onions as toppings

Paitan Ramen is very popular as the soup itself is less oily and very simple. I personally love to eat it after eating heavy and oily food to make my stomach calm. I imagine when you cooked roast chicken, you cook too much and can’t eat them all up. Let’s use those roast chicken and remake it for Paitan Ramen.

Since I was left with some roast chicken, I tried making a sort of chicken paitan broth. It would typically require many hours to cook, but because the chicken is already flavored, it was quite easy. I only used salt for flavoring this time, but I suggest adding other flavors, such as soy sauce, if you’d like.

Chicken paitan ramen with roasted chicken, boiled eggs and green onions as toppings

Roast Chicken Paitan Ramen

Roast chicken remake recipe!
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Course: Dinner, Lunch
Cuisine: Chinese, Japanese
Keyword: Ramen
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 1153kcal


  • 300 g Ramen
  • 500 ml Water
  • 500 g Roast Chicken
  • 2 piece Egg
  • 80 g Green Onion
  • 5 g Ginger
  • 5 g Garlic
  • 10 g Chinese Chicken Broth
  • Salt To taste


Let's make the soup

  • Cut up the roasted chicken into bit-size or easy-to-eat sized pieces.
  • Pieces left with bone in it will be used for the soup
  • Leaving the green part of the onions, finely slice the white part.
  • In a pot, add the 500ml of water, the chicken pieces with bone, the green part of the onions, ginger, and garlic and bring to a boil.
  • Once boiling, lower the heat and allow it to boil for a while.
  • In the meantime, let's make some hard boiled eggs.
  • In a separate pot, add water and the eggs, and bring it to a boil.
  • Once boiling, turn off the heat, and leave the pot covered.

Let’s work on the noodles.

  • Using a coarse colander, strain the soup, then add the chicken broth and salt to taste.
  • Heat the soup once more while adjusting the flavor.
  • Once you are finished, pour the soup into serving bowls, and add the ramen noodles while making sure they are not tangled.
  • The boiled eggs should be peeled and cut in half.
  • Add the toppings and you’re done.


Calories: 1153kcal | Carbohydrates: 100g | Protein: 85g | Fat: 44g | Saturated Fat: 17g | Cholesterol: 351mg | Sodium: 3324mg | Potassium: 1012mg | Fiber: 4g | Sugar: 4g | Vitamin A: 739IU | Vitamin C: 9mg | Calcium: 134mg | Iron: 10mg
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