Miso <em>Tori Paitan</em> Ramen (Creamy Chicken Broth Ramen) Recipe

Serves: 2 Save

Ingredients (12)

  • 3 dried red chiles, such as árbol, Thai bird, Bangladeshi, or Kashmiri, stemmed (optional)
  • 5g (about 1 small handful) katsuobushi shavings (Japanese smoked, dried skipjack tuna)
  • 1 tablespoon (15ml) shoyu tare (from the chintan shoyu ramen recipe)
  • 2 tablespoons (30ml) red miso paste
  • 2 fresh red Thai bird chiles, stemmed and thinly sliced crosswise (optional)
  • 4 cups (about 950ml) chicken paitan broth
  • 4 teaspoons (20ml) aroma oil (from the chintan shoyu ramen recipe)
  • 2 servings ramen noodles, either store-bought or homemade
  • Sliced braised pork belly (from the chintan shoyu ramen recipe, warmed through and seared with a torch if desired); marinated egg (shelled and halved); and sheets of toasted nori (all optional)
  • 2 tablespoons finely diced white onion
  • 2 scallions, sliced crosswise as thinly as possible
  • Lime wedges

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