Akadaku Ramen (Spicy Red Tori Paitan)

A spicy red ramen in the style of the famous Akadaku shops, built on a creamy tori paitan chicken broth with a chili-miso bomb stirred in at the table. Make the broth from the Tori Paitan Ramen recipe.

Notes

Starter recipe; adjust to taste.

RECIPE CARD

Akadaku Ramen (Spicy Red Tori Paitan)

Yield: 4 bowls | Time: 30 minutes (plus Tori Paitan broth)

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Ingredients

Base

6 cups Tori paitan broth (see Tori Paitan Ramen)
4 portions Fresh ramen noodles

Red chili-miso bomb

4 Tbsp Red miso
2 Tbsp Doubanjiang
1 Tbsp Gochugaru or Korean chili flakes
2 Tbsp Rayu (Japanese chili oil)
2 cloves Garlic, grated
1 tsp Ginger, grated
1 Tbsp Sesame paste or tahini
1 tsp Sugar

Tare

¼ cup Shio tare (see Tori Paitan Ramen) or soy sauce

Toppings

Chashu or sliced chicken
Ajitama (marinated soft-boiled eggs)
Bean sprouts, quickly blanched
Green onion, sliced
Ground sesame and extra rayu

Instructions

Stir all the chili-miso bomb ingredients into a thick paste.
Bring the tori paitan to a simmer.
Cook the noodles.
Put 1 Tbsp tare in each bowl, add 1½ cups hot broth and whisk.
Add the noodles and arrange the toppings.
Set a heaping spoonful of the red bomb in the center; diners stir it in to make the bowl as spicy as they like.

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Schossow Kitchen · schossowkitchen.com

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