Tuna Steak on Creamy Miso Ramen

Informations supplémentaires

35 min. | 766 kcal | easy | Signature | Printable version

1. Setup Thinly slice the green onion and mushrooms. Cut the foot of the bok choy. Peel and chop the ginger and garlic. Pat the fish dry.

2. Cook the eggs Carefully add the eggs to the pot and return the water to a boil. Cook 5-6 minutes. Drain and put in a bowl of cold water to stop the cooking.

3. Cook the noodles Bring a pot of water to a boil. Cook the noodles 1 minute until tender. Remove the noodles using tongs to save the water for the next step. Reserve.

4. Start the broth Heat a drizzle of oil in a pan over medium-high heat. Cook the mushrooms, miso, garlic, half of the green onion and ginger for 3-4 minutes. Add the soy sauce, the broth cube, 1 tbsp. of sugar and 3 ^2P | 5 ^3P cups of water. Bring to a boil then cover and simmer over medium-low heat for 7-9 minutes. Add the cream and bok choy and cook for 2 minutes. Adjust seasoning to taste.

5. Cook the tuna Heat a drizzle of oil in a skillet over medium-high heat. Season the tuna with salt and pepper. When the oil is hot, sear the tuna for about 1 minute on each side. Remove from the skillet and slice.

6. Plate your dish Peel and slice the egg in half. Serve the noodles and broth in a bowl and garnish with the slices of tuna, egg and remaining green onion. Bon appétit!

2unitTuna Steak(s)

195gRamen Noodles

15mlMiso Paste

2unitFresh egg

2unitBok Choy Shanghai

1unitVegetable Broth Cube(s)

2unitGreen Onion(s)

100gShiitake Mushrooms

80mlCream 18%

1unitGinger

2unitSoy Sauce

2unitGarlic Clove(s)

What you need pots, strainer, tongs, bowl, pan

766 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 75g

25%

fat 31g

48%

cholesterol 232mg

77%

fiber 6g

24%

protein 43g

saturated 9g

45%

sodium 2287mg

95%

sugar 8g

trans 1g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg