"Paitan" translates to "white soup," referring to the creamy, light broth of this ramen variation. However, it's anything but harmless – it packs a serious punch (provided you follow the recipe ^^).
Ingredients (2 servings):
- 525ml chicken ramen base broth
- 200g ramen noodles
- 2 chicken drumsticks (pre-cooked)
- 6 pieces of frozen karaage (ready-made fried chicken pieces)
- 3 tbsp Tan Tan seasoning sauce
- 3 tbsp sesame paste
- Peanut Soya Rayu (to taste)
- 3 tablespoons of chili oil
- Kimchi (to taste)
- Spring onions (cut into rings)
- Leeks (cut into strips)
- Soy sprouts (blanched)
- 2 Ramen Eggs
- Pak Choi (blanched)
ZUBEREITUNG
- Cook the chicken drumsticks in broth for about 15-20 minutes until tender. Then let them cool, remove the meat from the bone, and slice it thinly.
- Fry the frozen karaage in hot oil or an air fryer until golden brown and crispy.
- Cook the ramen noodles according to the package instructions, drain and shake vigorously a few times in the sieve until they are slightly creamy.
- Heat the ramen broth in a pot and add tan tan seasoning sauce, sesame paste, chili oil and peanut soy rayu.
- Blend everything thoroughly with a knob of butter to make the broth slightly thickened.
- Boil the eggs for 6-7 minutes, then cool and peel. TIP: For ramen eggs, marinate for at least 24 hours beforehand (see How To Ramen Egg Recipe).
- Divide the noodles between two bowls and pour the prepared broth over them. Arrange the karaage, sliced chicken, and halved eggs on top.
- Finally, it can be topped with kimchi (dried or fresh), pak choi, spring onions, leeks and sprouts.