Shrimp And Chicken Miso Ramen

• 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.

wakame, vegetable oil, chicken breast, shrimp, water, dashi powder, rice vermicelli, white miso paste, hot water, fresh red chile pepper, soy sauce, sesame seeds, spring onions

Taken from www.allrecipes.com/recipe/241147/shrimp-and-chicken-miso-ramen/ (may not work)