Chef's Kitchen: Buya Ramen's Grilled Chicken Ramen Bowl

By Melissa Eichman, Reporter
Last Updated: Wednesday, May 10, 2017, 5:54 AM EDT

Think making a great bowl of ramen means adding that flavor pack the dry noodles come with and maybe some sriracha? Think again!  

Ramen can, in fact, be remarkable. For example, Chef Chris Monroe with Buya Ramen, a Japanese gastro pub in St. Petersburg, showed us how to make a delicious grilled chicken ramen bowl. Check it out!

Grilled Chicken Ramen in Shoyu Broth

Photo: Jenna Kurtz, staff


  • 1 tsp. sesame oil
  • .5 oz shiitake mushrooms
  • .5 oz takana (pickled mustard greens), chopped
  • 1 oz bok choy, chopped
  • 5 oz fresh ramen noodles
  • 4 oz roasted or grilled chicken, chopped
  • 1 oz sweet corn, canned or fresh, roasted
  • 1 oz green onions, chopped
  • 1 soft boiled egg
  • 1 oz enoki mushrooms

Shoyu Broth:

  • 1 ½ cup chicken broth
  • ¼ cup mirin
  • ¼ cup soy
  • ½ cup dashi
  • ½ tsp. salt


  1. Combine all of the shoyu broth ingredients in a sauce pan and bring to a simmer. Simmer for 5 minutes and then remove from heat
  2. Add the corn kernels to a dry sauté pan over medium high heat and sauté until they become slightly browned
  3. Heat the sesame oil in a sauce pan over medium heat and add the shiitake mushrooms, bok choy and the takana. Sauté until mushrooms have softened, about 4-5 minutes
  4. Add the shoyu broth to the mushrooms, bok choy and takana and bring to a simmer
  5. While broth is heating, bring water to a rolling boil and add the fresh ramen. Cook for 2 minutes
  6. Once the ramen is cooked, strain and add the cooked ramen to the broth and heat for one additional minute
  7. Transfer ramen to a bowl and garnish with the grilled chicken, roasted corn, green onions, soft poached egg and enoki mushrooms
  8. Slurp!

Photo: Jenna Kurtz, staff