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Miso Broth with Ramen and Seared Tuna Recipe
Feb 25, 2013 @ 7:02 PM
Posted by
Daily Value: 1%
Servings: 4
Low-Fat, Low-Sodium
Dairy-Free, Fat-Free, Low-Fat-Abs, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 16Daily Value: 1%
Servings: 4
Low-Fat, Low-Sodium
Dairy-Free, Fat-Free, Low-Fat-Abs, Sugar-Conscious
| Fat | 0g | 0% |
| Saturated | 0g | 0% |
| Trans | 0g | 0% |
| Carbs | 2g | 1% |
| Fiber | 0g | 1% |
| Sugars | 0g | 0% |
| Protein | 2g | 3% |
| Cholesterol | 4mg | 1% |
| Sodium | 29mg | 1% |
| Calcium | 2mg | 0% |
| Magnesium | 4mg | 1% |
| Potassium | 30mg | 1% |
| Iron | 0mg | 1% |
| Zinc | 0mg | 1% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 0mg | 0% |
| Thiamin (B1) | 0mg | 2% |
| Riboflavin (B2) | 0mg | 1% |
| Niacin (B3) | 1mg | 5% |
| Vitamin B6 | 0mg | 2% |
| Folic Acid (B9) | 6µg | 2% |
| Vitamin B12 | 0µg | 2% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 0% |
| Vitamin K | 2µg | 2% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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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.
INGREDIENTS
- 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
DIRECTIONS
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.
Recipe Details
Adapted from "500 Soups" by Susannah Blake (Sellers Publishing, 2007)
Servings: 4Cuisine: Japanese
