The Ultimate Guide to Making Creamy Chicken Ramen That Will Blow Your Mind

You know that rich, velvety bowl of creamy chicken ramen that you just can’t seem to make at home? Well, I have good news for you! After trying a lot of different recipes and methods, I’ve finally mastered the art of making restaurant-quality creamy chicken ramen in my own kitchen. And guess what? You can too!.

Creamy chicken ramen, also known as Tori Paitan in Japan, has become one of the trendiest ramen styles for good reason. That milky, luxurious broth paired with tender chicken and chewy noodles creates a comfort food experience like no other. In this guide, I’ll share two foolproof approaches: an authentic traditional method for when you have time to spare and a quick 10-minute version for those busy weeknights.

Why Make Creamy Chicken Ramen at Home?

Before we dive into the recipes, let’s talk about why homemade creamy chicken ramen is totally worth the effort:

• Customizable flavor: Adjust the spice level, richness, and toppings to your exact preference
• Healthier option: Control the sodium and use high-quality ingredients
• Impressive dish: Wow your family and friends with your ramen skills
• Economical: Save money compared to restaurant prices
• Therapeutic cooking: The process of making the authentic version can be incredibly satisfying

Now let’s get cooking!

Quick and Easy Creamy Chicken Ramen (10-Minute Version)

Let’s start with the simplest approach that transforms ordinary packaged ramen into something special. This method is perfect for beginners or when you’re short on time but still want something delicious

Ingredients (1 serving):

• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• ½ cup chicken broth
• ½ cup whipping cream
• 1 (3 ounce) package ramen noodles (discard the flavor packet)
• 1 teaspoon reduced-sodium soy sauce
• ¼ cup chopped cooked chicken
• 1 pinch everything bagel seasoning (optional)
• Chopped green onions (optional garnish)

Instructions:

1. Melt butter in a heavy skillet over medium heat. Stir in the minced garlic and cook for about 30 seconds, until the garlic smells good.

2. Pour in the chicken broth, whipping cream, and add the ramen noodles. Cook, stirring occasionally, until noodles soften (about 3 minutes).

3. Stir in soy sauce and the chopped cooked chicken. Allow everything to heat through.

4. Transfer to a bowl and garnish with everything bagel seasoning and green onions if desired.

That’s it! In just 10 minutes, you’ve got a creamy, comforting bowl of ramen that’s WAY better than the plain packaged stuff. But if you’re feeling ambitious and want to experience the real deal, keep reading for the authentic version.

Authentic Tori Paitan Creamy Chicken Ramen (Traditional Method)

This recipe takes more time but delivers that authentic, restaurant-quality creamy chicken ramen experience. The key is creating that rich, milky broth by properly extracting collagen and flavor from chicken bones.

For the Chicken Broth (6-8 servings):

• 4-5 lb whole chicken (organic/cage-free recommended)
• 3 lb chicken feet (for extra collagen)
• 1 lb chicken backbones (ask your butcher)
• 1 cup sake
• 25 cups cold water
• 2 tablespoons chicken powder

For the Shio Tare (Seasoning Sauce):

• 1 oz kombu (dried kelp)
• 1 bulb garlic, cut in half
• 2 oz ginger, sliced
• 1 large leek, white part only, cut in half and washed
• 4 dried shiitake mushrooms
• 1 cup sake
• 3 cups cold water
• 2 tablespoons sea salt
• 1 teaspoon MSG (optional)
• 2 tablespoons sugar
• 4-8 tablespoons gochugaru (Korean red pepper flakes) for spicy version (optional)

For the Chicken Meatballs:

• 2 chicken breasts (from your whole chicken), skin removed
• 2 tablespoons unsalted butter, cut into small pieces
• 1 clove garlic, grated
• 1 teaspoon ginger, grated
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 2 tablespoons ground sesame seeds
• 1 egg
• 1/8 teaspoon black pepper

For the Crispy Chicken Chashu:

• 2 chicken thighs and leg meat with skin on (from your whole chicken)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

For Assembly (2 servings):

• 10 oz napa cabbage, cut into bite-size pieces
• 2 portions fresh, frozen (5 oz each) or dried (3 oz each) ramen noodles
• 4 green onions, chopped
• 4 tablespoons ground sesame seeds
• 2 ramen eggs (ajitama)
• Yuzu kosho or chili oil (optional)

Step-by-Step Instructions:

Breaking Down the Chicken:

1. First, sharpen your knife to make the process easier.

2. With the chicken backbone facing up, pull each wing away from the body, cut through the joint, and remove the wings completely.

3. Flip the chicken breast-side up. Pull each leg away from the body, slice through the skin between the breast and drumstick. Bend each thighbone until it pops, then cut through to detach the legs.

4. For the breast meat: Find the highest part of the breast. Using your knife tip, cut along one side of the breastbone to separate the meat. Repeat on the other side. Remove the skin and set the meat aside.

5. For the leg and thigh: Place them skin-side down. Make a shallow cut down the middle to expose the bones. Carefully slice along both sides of the bones, then slide your knife underneath to detach them. Keep the meat and skin intact. Wrap the leg meat with plastic wrap and refrigerate until needed.

6. You will need to cut through the rib cage and shoulder joints to get to the breast bones.

Making the Broth:

1. Put the chicken feet and extra backbones in a large pot with the backbone, breastbone, wings, leg, and thigh bones. Cover with cold water and soak for 30 minutes. Drain, rinse thoroughly, and drain again.

2. Add 25 cups of water and 1 cup of sake to the pot. Bring to a boil over high heat. When it starts boiling, skim off all the scum and foam (about 10-15 minutes).

3. Reduce heat to medium, cover, and simmer for 5 hours. After 3 hours, start smashing the bones with a potato masher every 30 minutes to release more collagen.

4. In the last 30 minutes, smash the bones more vigorously, add 1 more cup of water and the chicken powder. Cover and finish cooking.

5. Strain the broth through a colander, then again through a fine strainer. Return to a clean pot and bring back to a boil.

Making the Tare (Seasoning Base):

1. Combine all tare ingredients in a pot and bring to a boil over high heat. Boil hard for 10 minutes.

2. Reduce heat to medium, cover, and simmer for 1 hour. Remove from heat and let cool slightly.

3. Strain through a fine strainer, squeezing out all juices from the vegetables. This is your shio tare. For a spicy version, mix 4 tablespoons of gochugaru into half of the tare.

Making the Chicken Meatballs:

1. Cut chicken breast into chunks and place in a food processor with butter. Pulse 8-10 times until finely ground and butter is incorporated.

2. Transfer to a bowl and mix in garlic, ginger, starch, soy sauce, mirin, black pepper, egg, and ground sesame seeds until tacky. Cover and refrigerate.

3. When the broth is boiling, drop spoonfuls of the meatball mixture into the hot broth. Stir gently to prevent sticking. Once the broth returns to a boil, reduce heat to low and keep warm.

Preparing the Chicken Chashu:

1. Season the chicken leg meat with salt and pepper. Broil on high (skin-side up) for about 10 minutes until fully cooked and the skin is golden.

2. Slice into bite-sized pieces and set aside.

Assembly:

1. Blanch napa cabbage in salted boiling water until tender. In the same water, cook ramen noodles according to package directions. Drain well.

2. Pour 1/4 to 1/3 cup of tare and hot chicken broth into each serving bowl. Add noodles and stir to coat with broth.

3. Top with blanched cabbage, chicken meatballs, chicken chashu, green onions, ground sesame seeds, and a ramen egg if desired. Add yuzu kosho or chili oil to taste.

4. Serve immediately while hot!

Tips for the Perfect Creamy Chicken Ramen

No matter which method you choose, these tips will help you achieve ramen perfection:

1. Don’t skip the bone-smashing in the traditional method – this is what creates that signature creamy texture.

2. Pre-cook your proteins for the quick version – rotisserie chicken works great!

3. Be patient with skimming – removing the scum gives you a cleaner-tasting broth.

4. Adjust the tare amount to control saltiness according to your preference.

5. Don’t overcook the noodles – they should remain slightly chewy.

Variations to Try

Want to mix things up? Here are some tasty variations:

• Spicy version: Add gochugaru (Korean chili flakes) or chili oil
• Veggie boost: Add corn, bean sprouts, or bok choy
• Extra richness: Add a soft-boiled egg with a jammy yolk
• Seafood twist: Swap the chicken for shrimp or scallops
• Umami bomb: Add a pat of miso paste to the broth

Frequently Asked Questions

Q: Can I make the broth ahead of time?
A: Absolutely! The broth can be made up to 3 days ahead and stored in the refrigerator. You can even freeze it for up to 3 months.

Q: Do I have to use chicken feet?
A: No, but they add significant collagen that creates that signature creamy texture. If you’re squeamish about chicken feet, substitute with extra chicken wings instead.

Q: What if I don’t have sake?
A: You can substitute with dry white wine or just use additional chicken broth.

Q: Can I make this vegetarian?
A: Yes! Replace the chicken with mushrooms and use vegetable broth instead of chicken broth.

Final Thoughts

Making creamy chicken ramen at home might seem intimidating at first, but I promise it’s so worth it! Whether you choose the quick 10-minute version or commit to the traditional method, you’ll end up with something far more delicious than anything that comes in a packet.

The first time I made authentic Tori Paitan, my kitchen looked like a disaster zone, but the moment I took that first slurp of creamy, flavorful broth, I knew I’d be making it again and again. There’s something so satisfying about creating this dish from scratch – it’s like a culinary achievement unlocked!

So grab your largest pot, roll up your sleeves, and get ready to create ramen magic in your kitchen. Your taste buds (and impressed dinner guests) will thank you!

Have you tried making creamy chicken ramen at home? I’d love to hear about your experience in the comments below!