Tori Paitan Ramen

Instructions

1. Prepare the chicken bones
   Rinse the chicken carcasses and feet (if using) under cold water. Place in a large pot, cover with cold water, and bring to a boil. Boil for 5-10 minutes until scum rises to the surface. Drain, rinse the bones thoroughly, and clean the pot.
2. Make the broth base
   Return the blanched bones to the clean pot and add onions, garlic, ginger, and white parts of green onions. Add 4 quarts of cold water, bring to a boil, then reduce heat to maintain a rolling simmer. Skim any foam that rises to the surface.
3. Long simmer for richness
   Simmer uncovered for 4 hours, occasionally checking to ensure the bones remain submerged (add more water if needed). The broth should become creamy white in appearance. In the last 30 minutes, add the miso paste and stir to incorporate.
4. Blend and strain the broth
   After 4 hours, remove the large solids with a slotted spoon. Using an immersion blender, carefully blend the remaining broth to emulsify the fats and create a creamy consistency. Strain through a fine-mesh sieve into a clean pot. Season with salt to taste.
5. Prepare the toppings
   While the broth simmers, prepare your toppings. Slice the chashu pork, peel the marinated eggs and cut in half, blanch bean sprouts for 30 seconds, and slice the green onions thinly.
6. Cook the noodles
   Bring a large pot of water to a boil. Cook the ramen noodles according to package instructions, typically 2-3 minutes for fresh or 4-5 minutes for dried. Drain well.
7. Assemble the ramen bowls
   Heat the broth to a simmer. Place a teaspoon of sesame oil in each serving bowl. Divide the cooked noodles among the bowls. Ladle the hot broth over the noodles. Arrange the toppings artfully: sliced chashu, halved egg, bean sprouts, nori, and green onions.
8. Serve immediately
   Serve the ramen while hot, with additional toppings like chili oil, garlic oil, or toasted sesame seeds on the side for diners to customize to their taste.