Shrimp And Chicken Miso Ramen Recipes

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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

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

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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