Miso Broth with Ramen and Seared Tuna Recipe
Daily Value: 1%
Fat-Free, Low-Fat-Abs, Sugar-Conscious, Kidney-Friendly, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||6µg||2%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
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.
- 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 scallions, sliced
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.
Adapted from "500 Soups" by Susannah Blake (Sellers Publishing, 2007)Servings: 4
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