RAMEN & PHO
Chicken Paitan Noodle Soup
A creamy, pale noodle soup built from chicken feet collagen broth and chicken bone broth—a short emulsion pass, not a new extraction.
Combine chicken feet collagen broth with chicken bone broth as foundational stocks. Collagen broth supplies gelatin and body; chicken bone broth keeps the bowl clean and savory. The layered pass is a rolling boil that emulsifies the blend into silky paitan—no second simmer from raw bones.
Ingredients
- 1.5 L chicken feet collagen broth
- 1.5 L chicken bone broth
- Water only if the pot runs dry during the rolling boil
Method
- Pour collagen broth and chicken bone broth into a tall pot.
- Bring to a rolling boil and maintain a strong bubble 45–75 minutes.
- Blend with an immersion blender if you want a tighter emulsion, then simmer 10 more minutes.
- Strain through fine mesh for a silky texture.
- Season with shio or shoyu tare at the bowl; finish with chicken aroma oil.