Shrimp and Chicken Miso Ramen recipe

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Ingredients

1 tablespoon wakame (dried seaweed), or to taste
2 teaspoons vegetable oil, or as needed
1 large chicken breast, cut into strips
3 ½ ounces shrimp
1 pint cold water
1 teaspoon dashi powder, or to taste
1 ½ cups rice vermicelli, or to taste
2 tablespoons white miso paste, or more to taste
1 cup hot water, as needed
3 (3 ounce) fillets imitation seafood sticks, sliced into strips
1 fresh red chile pepper, minced
2 tablespoons soy sauce
1 tablespoon sesame seeds
2 spring onions, chopped

Nutrition Info

460.1 calories
carbohydrate: 57.7 g
cholesterol: 109.5 mg
fat: 9 g
fiber: 3.8 g
protein: 37.5 g
saturatedFat: 1.8 g
servingSize: -
sodium: 1868.8 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak wakame in a bowl of cold water, set aside.

  2. Heat oil in a skillet over medium heat, cook and stir chicken and shrimp until chicken is no longer pink in the center and shrimp is bright pink, 5 to 10 minutes.

  3. Bring 1 pint cold water to a boil and stir in dashi powder, reduce heat to medium and add vermicelli. Mix miso paste and about 2 tablespoons hot dashi broth together in a bowl, pour back into broth and stir until miso is incorporated. Keep liquid at a simmer until noodles are tender, about 2 minutes. Add 1 cup hot water to broth if taste is too strong.

  4. Drain wakame. Add wakame, chicken-shrimp mixture, seafood sticks, red chile pepper, soy sauce, and sesame seeds to broth and mix well. Transfer mixture to serving bowls and top with spring onions.

Recipe Yield

3 servings

Recipe Note

Absolutely delicious, light, healthy Japanese-style noodles in a miso broth, with seared shrimp and chicken. Quick, easy and so good, you will love. I guarantee. Some of the ingredients might be difficult to find if you live outside a city, but it's absolutely worth going to an Asian/Japanese supermarket to find them! Also, they tend to keep well - so spend $10 on them now and you can make this lots of times.

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