- 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
- 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.
05/15/2018
recipepes.com
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