Chicken Paitan Ramen

Instructions

1. Prepare the chicken bones
   Rinse the chicken bones and chicken thighs under cold water. If using chicken feet, trim off the nails. Place bones and thighs in a large pot, cover with cold water, and bring to a boil. Boil for 5 minutes to remove impurities. Drain and rinse thoroughly.
2. Start the broth
   In a large, heavy-bottomed pot, heat 1 tablespoon of sesame oil over medium-high heat. Add the onion, carrots, celery, garlic, and ginger. Sauté for 5-6 minutes until vegetables begin to soften and brown slightly. Add the cleaned bones and thighs back to the pot.
3. Simmer the broth
   Add 14 cups of cold water to the pot. Bring to a boil, then reduce heat to maintain a vigorous simmer. Skim off any foam or scum that rises to the surface. Simmer uncovered for 3 hours, occasionally stirring and skimming as needed. The liquid should reduce by about one-third and become creamy white in color.
4. Prepare the tare and remove chicken
   After 2 hours of simmering, remove the chicken thighs and set aside to cool. Once cool enough to handle, shred the meat and discard the bones. Continue simmering the broth for the remaining hour. In a small bowl, whisk together miso paste, soy sauce, mirin, and remaining tablespoon of sesame oil to create the tare (seasoning base).
5. Strain and finish the broth
   After 3 hours, strain the broth through a fine-mesh sieve into a clean pot, pressing on the solids to extract all the flavor. Return the broth to a simmer and whisk in the tare mixture. Adjust seasoning with salt if needed. The broth should be rich, creamy, and opaque white.
6. Cook the noodles
   Bring a large pot of water to a boil. Cook the ramen noodles according to package instructions, usually 1-2 minutes for fresh noodles. Drain well and divide among four serving bowls.
7. Assemble the ramen
   Ladle the hot broth over the noodles in each bowl. Top with shredded chicken, half a soft-boiled egg, green onions, and a piece of nori. Serve immediately while piping hot.