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Make This Rich and Hearty Paitan-Style Ramen in Next to No Time

published Jul 24, 2020
Paitan-Style Ramen
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Credit: Kristina Cho

When it comes to comfort food, ramen ranks high. What’s not to love about thick, toothsome noodles swimming in a rich, savory broth? Paitan ramen is one of the coziest because of its thick and creamy broth. Perhaps you’ve ordered it at your favorite Japanese restaurant and loved how luxe it is but never considered making it at home. Making any ramen broth from scratch takes time, so we’re always up for a weeknight shortcut. Here, Campbell’s® Condensed Cream of Chicken Soup is the secret to a homemade paitan-style ramen that’s so good, you’ll find yourself making it over and over again.

Credit: Kristina Cho

A Flavorful Spin on Chicken Paitan Ramen

Food blogger Kristina Cho of Eat Cho Food is the mind behind this take on ramen. “I wanted to develop a unique recipe, something that I haven’t seen before. I love any form of noodle soup, and it felt really natural to use Campbell’s® Condensed Cream of Chicken Soup to make a rich and hearty broth for a bowl full of chewy ramen noodles,” she says. It’s a smart move — the condensed soup is the key shortcut ingredient that allows you to get awesome ramen on the table in next to no time. “It is packed with so much flavor! It has great chicken flavor, which saves me a ton of time making a delicious broth, as opposed to simmering a homemade chicken stock for hours.”

Credit: Emily Dulla

Kristina adds: “Chicken paitan ramen is one of my favorite varieties of ramen. It consists of a creamy chicken broth base, but actually doesn’t have any cream in it at all! The creaminess comes from developing a really deep and rich chicken bone broth. I wish I had hours on end to dedicate to making my own paitan ramen broth from scratch, but simmering a can of Campbell’s® Condensed Cream of Chicken Soup with miso and kombu totally works. Even though the addition of cream is nontraditional, it’s not overpowering at all in this broth.” The result? One very hearty dinner.

Credit: Kristina Cho

Paitan-Style Ramen

Serves 2


For the ramen:

  • 2 tablespoons

    canola oil

  • 2

    large bone-in, skin-on chicken thighs

  • 2 cloves

    garlic, grated

  • 1 teaspoon

    grated fresh ginger

  • 1/2

    yellow onion, thinly sliced

  • 6 cups


  • 1

    (3- x 5-inch) piece of kombu

  • 1 1/2 teaspoons

    kosher salt

  • 1 tablespoon

    white miso

  • 1

    (10.5-ounce) can Campbell’s® Condensed Cream of Chicken Soup

  • 10 ounces

    fresh ramen noodles

For topping:

  • 2

    jammy eggs (boil for 6 to 7 minutes, soak in ice bath, and peel)

  • 4

    small sheets of nori (seaweed)

  • 1

    scallion, chopped

  • 1 teaspoon

    toasted sesame seeds


  1. Heat the olive oil in a large heavy bottom pot over medium high heat. Add the chicken thighs, skin-side down, and sear until golden brown. Flip the chicken over and add the grated garlic, grated ginger, sliced onion, kombu, and water. Bring the water to a boil and reduce the heat to a simmer. Cover with a lid and simmer until chicken is fall off the bone tender, about 30 minutes.

  2. Remove the chicken from the broth and shred using a pair of forks. Discard the kombu and strain out the onions if you prefer a smooth broth.

  3. Season the broth with 1 1/2 teaspoons kosher salt or per your taste. Add miso and Campbell’s® Condensed Cream of Chicken Soup and stir to combine. Continue to simmer the broth until the miso breaks down, about 10 minutes.

  4. While the broth is simmering, boil the ramen noodles according to the package directions.

  5. To assemble bowls, place a bundle of ramen noodles in the bowl. Top with shredded chicken, chopped scallions, 2 small sheets of nori, a jammy egg, and a sprinkle of sesame seeds. Pour the hot broth over the noodles and enjoy immediately!