Miso Broth with Ramen and Seared Tuna

Miso Broth with Ramen and Seared Tuna

Ian Garlick


  • 4 1/4 Cups  water
  • 4 Tablespoons  miso paste
  • 9 Ounces  ramen noodles
  •   Four 4-ounce tuna steaks
  •   Salt and ground black pepper, to taste
  •   Groundnut or sunflower oil, for greasing
  • scallions, sliced

This light Japanese broth is poured over tender ramen noodles (fine, quick-cooking wheat noodles) and topped with seared tuna to make a healthy and delicious meal.

Click here to see '500 Soups' for All Seasons.


Heat the water and miso paste gently in a large saucepan, stirring until the miso has dissolved. Bring to a boil, then reduce the heat, cover, and simmer gently while preparing the remaining ingredients.

Cook the noodles according to the package directions, drain, and divide among 4 bowls. Season the tuna steaks with salt and ground black pepper, to taste. Brush a nonstick skillet with oil and heat until hot. Sear the tuna for about 2 minutes on each side until cooked, but still pink in the middle.

Place a tuna steak in each bowl and top with scallions. Ladle the broth into the bowls and serve immediately.

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!