Miso Broth with Ramen and Seared Tuna Recipe


Nutrition

Cal/Serving: 16
Daily Value: 1%
Servings: 4

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Sugar-Conscious, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Shellfish-Free
Fat0g0%
Saturated0g0%
Trans0g0%
Carbs2g1%
Fiber0g1%
Sugars0g0%
Protein2g3%
Cholesterol4mg1%
Sodium37mg2%
Calcium8mg1%
Magnesium6mg1%
Potassium29mg1%
Iron0mg1%
Zinc0mg1%
Vitamin A11IU0%
Vitamin C0mg0%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg1%
Niacin (B3)1mg5%
Vitamin B60mg2%
Folic Acid (B9)6µg2%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E0mg0%
Vitamin K1µg2%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Miso Broth with Ramen and Seared Tuna
Ian Garlick

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.

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: 4
Cuisine: Japanese

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