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.
Roast Chicken Paitan Ramen
- 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.