Shrimp And Chicken Miso Ramen Recipes

EASY CHICKEN MISO RAMEN RECIPE BY TASTY

Easy Chicken Miso Ramen Recipe by Tasty image

Here's what you need: butter, corn, eggs, fresh spinach, chicken stock, garlic, thumb of ginger, scallions, chicken breasts, miso paste, ramen noodle, scallion, nori

Provided by Tasty

Categories Dinner

Yield 2 servings

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1 cup corn
2 eggs, soft-boiled
2 cups fresh spinach
4 cups chicken stock
2 cloves garlic, smashed
thumb of ginger, 3 in (8 cm) piece, sliced
3 pieces scallions, chopped
2 chicken breasts, shredded
2 tablespoons miso paste
2 servings ramen noodle, cooked
scallion, chopped for garnish
nori, for garnish

Steps:

Heat butter in a saucepan, fry corn until warm. Set aside.
Soft-boil 2 eggs and set aside. Blanch the spinach and set aside.
Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes.
Add the chicken, simmer for 20 minutes. Remove, and set aside.
Dissolve the miso paste in the chicken broth.
Shred the chicken.
Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori.
Enjoy!

SHRIMP AND CHICKEN MISO RAMEN

Shrimp and Chicken Miso Ramen image

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.

Provided by Wes

Categories Seafood Soup

Time 35m

Yield 3

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 1868.8 mg, Sugar 9 g

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