Shrimp And Chicken Miso Ramen Recipe

Name: Shrimp And Chicken Miso Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon wakame (dried seaweed), or to taste; 2 teaspoons vegetable oil, or as needed; 1 large chicken breast, cut into strips; 3 1/2 ounces shrimp; 1 pint cold water; 1 teaspoon dashi powder, or to taste; 1 1/2 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 tablespoons soy sauce; 1 tablespoon sesame seeds; 2 spring onions, chopped

Servings: persons

1 tablespoon wakame (dried seaweed), or to taste
2 teaspoons vegetable oil, or as needed
1 large chicken breast, cut into strips
3 1/2 ounces shrimp
1 pint cold water
1 teaspoon dashi powder, or to taste
1 1/2 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 tablespoons soy sauce
1 tablespoon sesame seeds
2 spring onions, chopped

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.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon wakame (dried seaweed), or to taste, 2 teaspoons vegetable oil, or as needed, 1 large chicken breast, cut into strips, 3 1/2 ounces shrimp, and more.

Yes, Shrimp And Chicken Miso Ramen falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp And Chicken Miso Ramen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions