Ramen Soup Broth:
In a large soup pot, combine the ramen soup mix and water. Turn the heat to medium high; stir with a whisk to incorporate soup mix with water. Heat to a simmer, whisking occasionally. Turn heat to low and whisk in the soy sauce.
Noodles and Vegetables:
Cook ramen noodles according to package instructions. Drain, drizzle with oil and mix to coat. Spread noodles in a thin layer on a sheet pan to cool.
Chicken and Shrimp:
Brush chicken breasts lightly with oil, and season with salt and pepper. Heat a large skillet over medium high heat until hot. Add enough oil to coat bottom of pan and heat until rippling. Add chicken breasts, spaced apart, skin-side down; cook for 5 minutes, or until skin is golden brown. Turn breasts and continue cooking for another 5 minutes, or until the internal temperature is 165 degrees. Remove the breasts from the skillet; add enough oil to coat the bottom of the pan and heat until rippling. Add the shrimp and sauté for 3 to 5 minutes, turning every minute or so, until the shrimp are bright pink.
When the chicken breasts are cool enough to handle, turn with the bone-side up and carefully cut off the bones and cartilage. Turn over with the skin-side up and slice breasts crosswise into 1/2” thick medallions.
In a large soup bowl, twist approximately 2 ounces ramen noodles in a nest in the bottom. Add equal parts carrots, green beans and mushrooms to the bowl in a decorative manner. Arrange 4 chicken breast slices around the noodle nest and one shrimp on each chicken breast. Ladle 12 ounces of soup broth into the bowl, and garnish with scallions, a cilantro sprig and lime zest.