Kyoto-Style Shio Ramen with Charcoal-Grilled Chicken
A meticulously crafted ramen featuring delicate chicken dashi broth, perfectly cooked noodles, and tender grilled chicken breast, embodying the essence of Kyoto's minimalist culinary tradition. This japanese-inspired chicken ready in about 55 minutes pairs chicken breast, dashi stock, wakame seaweed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200g chicken breast
- 800ml dashi stock
- 15g wakame seaweed
- 2 sheets nori sheets
- 120g ramen noodles
- 30g green onions
- 1 tbsp sesame oil
- 1 tsp soy sauce
- 1 tbsp white miso paste
Instructions
- Step 1: Pat chicken breast dry with paper towels, then brush with 1 tsp sesame oil. Grill over medium-high heat for 5-6 minutes per side until golden and internal temperature reaches 75°C (167°F), then slice thinly.
- Step 2: Simmer dashi stock in a pot for 10 minutes, stirring in 1 tbsp white miso paste until dissolved. Add 1 tsp soy sauce and 15g wakame, then bring to a gentle simmer.
- Step 3: Cook ramen noodles in boiling salted water for 3 minutes, then drain and rinse under cold water. Divide noodles between two bowls.
- Step 4: Pour hot dashi broth over noodles, arranging sliced chicken, torn nori, and chopped green onions on top. Serve immediately with extra sesame oil on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kyoto-Style Shio Ramen with Charcoal-Grilled Chicken take to make?
Total time is about 55 minutes (35 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kyoto-Style Shio Ramen with Charcoal-Grilled Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.
Can I substitute ingredients in Kyoto-Style Shio Ramen with Charcoal-Grilled Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kyoto-Style Shio Ramen with Charcoal-Grilled Chicken for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kyoto-Style Shio Ramen with Charcoal-Grilled Chicken?
Japanese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
