- Cream of Wheat invented (1893)
- Cream of Wheat introduced (1893)
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 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.
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.
Calories per serving:18 calories
Dietary restrictions:Low Sodium Low Fat Abs, Sugar Conscious, Low Potassium, Kidney Friendly, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added