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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."
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35 m servings 460 cals
Original recipe yields 3 servings

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • Substitute 1 fish stock cube for the dashi powder, if desired.

Nutrition Facts

Per Serving: 460 calories; 9 g fat; 57.7 g carbohydrates; 37.5 g protein; 109 mg cholesterol; 1869 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This was delicious! I will make note to say the noodle preparation is entirely wrong. The noodles need to soak in warm water for 10 minutes. Then immerse them in boiling water for three minutes,...