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Tori Paitan Ramen | Creamy & Aromatic
(0)
30 min
Quick
Knuspr-Küche
Tori Paitan Ramen ist die samtige Hähnchen-Variante der japanischen Ramen-Küche: Eine reichhaltige, aromatische Hühnerbrühe trifft auf elastische Ramen-Nudeln, zart gegarte Hähnchenbrust, Shiitake-Pilze, frischen Spinat und marinierte Eier.
Ingredients
Preparation method
Preparation & Boiling Eggs
Bring water to a boil in a small pot. Carefully lower the eggs in and boil for exactly 6.5 minutes until soft-boiled. Then immediately plunge into ice-cold water, peel carefully, and cut in half.
Finely grate the garlic and ginger. Clean and slice the shiitake mushrooms. Wash the spring onions and slice them into thin rings. Wash the baby spinach and pat dry.
Preparing Chicken & Silky Broth
Heat the dark sesame oil in a medium pot. Sauté the grated garlic, ginger, and shiitake mushrooms over medium heat for about 2 minutes until fragrant. Deglaze with the chicken broth and soy sauce.
Chef's tip
Briefly blending the hot broth with an immersion blender emulsifies fat and liquid, giving the Tori Paitan broth its characteristic silky, milky-light consistency – completely without cream.
For an even more intense flavor experience, the peeled soft-boiled eggs can be marinated beforehand in a mixture of soy sauce and water for 15 minutes (Ajitsuke Tamago).
35 min
Under an hour
