Miso Broth with Ramen and Seared Tuna


  • 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
  • 4 s  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.

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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.

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