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Tuna Steak on Creamy Miso Ramen

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Tuna Steak on Creamy Miso Ramen

with shiitake mushrooms, bok choy, runny egg and green onion

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