Shrimp and Chicken Miso Ramen

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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 460 Calories

Ingredients

• 1 tablespoon sesame seeds
• 2 tablespoons soy sauce
• 2 teaspoons vegetable oil, or as needed
• 1 tablespoon wakame (dried seaweed), or to taste
• 1 large chicken breast, cut into strips
• 3 ½ ounces shrimp
• 1 pint cold water (Optional)
• 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 (Optional)
• 3 (3 ounce) fillets imitation seafood sticks, sliced into strips
• 1 fresh red chile pepper, minced
• 2 spring onions, chopped

Recipe Instructions

Step 1

Soak wakame in a bowl of cold water; set aside.

Step 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.

Step 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.

Step 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.