Tori Paitan-Style Ramen
Creamy chicken ramen
Ingredients
- 300 g Fresh ramen noodles
- 350 g Chicken thighs
- 700 ml Chicken stock
- 200 ml Soy milk
- 1 tbsp White miso (shiro)
- 1 tbsp Soy sauce
- 2 cloves Garlic
- 15 g Ginger
- 1 tbsp Neutral oil
- 2 Egg (optional)
- 2 Scallions (optional)
- ¼ tsp White pepper (optional)
- 1 tsp Toasted sesame oil (optional)
Method
- Bring a large pot of unsalted water to a boil for the noodles and keep it at a low rolling boil.
- While the water heats, smash the garlic, slice the ginger into coins, slice the scallions, and pat the chicken dry.
- Soft-boil the eggs in a small saucepan: lower them into boiling water, cook 7 minutes, then move them straight into cold water.
- Heat the oil in a skillet over medium-high and sear the chicken, skin-side first, until deeply golden and cooked through. Rest it on a board.
- Meanwhile, simmer the stock gently with the garlic and ginger to draw out the aromatics.
- Fish out the aromatics. Whisk in the soy milk, white miso, and soy until the broth turns pale and silky — keep it below a boil so it stays smooth.
- Cook the noodles in the boiling water until just springy, then drain them well.
- Slice the rested chicken. Peel and halve the eggs. Divide the noodles between bowls, ladle the creamy broth over, and top with chicken, eggs, scallions, white pepper, and a drop of sesame oil.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Tori Paitan-Style Ramen
Tori Paitan-Style Ramen is a weeknight take on the creamy, cloudy chicken ramen that normally requires hours of hard-boiling bones to emulsify their collagen into a milky broth. The shortcut here is a clever one: soy milk and white miso stand in for that long-simmered richness, giving a silky, opaque soup — the meaning of paitan, or white soup — in a fraction of the time. Chicken thighs are seared skin-side down until deeply golden, and a soft-boiled egg is timed to a jammy seven minutes, so the bowl comes together with real ramen-shop components on a weeknight schedule.
The broth tastes savory and full-bodied, its creaminess coming from the soy milk while white miso, soy sauce, garlic and ginger build salty, aromatic depth, all lifted by a hit of white pepper and toasted sesame oil. Fresh ramen noodles carry that clinging soup, and the seared thigh adds crisp-skinned, roasted-chicken character on top. It's assembled the way ramen should be — noodles and toppings arranged in a hot bowl, broth poured over, scallions scattered last — for a substantial, high-protein main. The paitan-by-shortcut trick is what makes this worth cooking: café-style creaminess without babysitting a stockpot.
Tori Paitan-Style Ramen: frequently asked questions
How many calories are in Tori Paitan-Style Ramen?
A serving has about 927 calories — 57.8g protein, 58.9g carbs, 48.9g fat, 3.6g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 57.8g of protein, roughly 25% of its calories.
Is Tori Paitan-Style Ramen gluten-free?
As written, no — it contains Fresh ramen noodles, Soy sauce. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
How long does Tori Paitan-Style Ramen take to make?
About 35 minutes start to finish, but only around 23 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Tori Paitan-Style Ramen?
The core ingredients are essential, but you can leave out egg, scallions, white pepper — they're optional and mainly there for extra flavor or finish.
How many servings does Tori Paitan-Style Ramen make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.