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Winter Charred Tuna Ramen

Sushi-grade tuna seared to a deep char with a rare center, served over ramen noodles in a fast kombu-shiitake broth with soft-boiled egg and napa cabbage.
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Servings: 4
Calories: 480
Ingredients Method

Ingredients
  

  • For the Broth
  • 6 cups low-sodium chicken or vegetable stock
  • 1 piece dried kombu about 4x4 inches
  • 6 dried shiitake mushrooms
  • 2 garlic cloves smashed
  • 1- inch piece fresh ginger sliced
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • For the Tuna
  • 4 sushi-grade tuna steaks about 5 to 6 oz each
  • 1 tablespoon high smoke-point oil such as grapeseed or avocado oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon toasted sesame seeds for coating, optional
  • For Serving
  • 4 portions fresh or dried ramen noodles
  • 2 soft-boiled eggs halved
  • 1 cup thinly sliced napa cabbage or baby bok choy
  • 2 scallions white parts reserved for the broth, greens sliced for garnish
  • Chili oil or togarashi optional
  • 1 sheet nori torn

Method
 

  1. Combine the stock, kombu, shiitake, garlic, ginger, and scallion whites in a pot. Let the kombu soak in the cold stock for 20 minutes before turning on the heat.
  2. Warm the pot over medium-low heat until small bubbles just begin to form around the edges, not a rolling boil. Hold it there for 30 minutes.
  3. Remove the kombu before the broth gets any hotter than a bare simmer. Pull out the shiitake, slice them thinly, and set aside for topping. Discard the kombu.
  4. Stir the soy sauce, rice vinegar, and sugar into the broth. Keep it warm over low heat while you sear the tuna.
  5. Pat the tuna steaks completely dry with paper towels. Season all over with salt and pepper, pressing into sesame seeds now if using.
  6. Heat the oil in a heavy skillet over high heat until it's just barely starting to smoke. Sear the tuna for 45 to 60 seconds per side.
  7. Rest the tuna for 2 minutes, then slice into 1/2-inch pieces against the grain.
  8. Cook the noodles according to the package directions and divide among four bowls.
  9. Ladle the hot broth over the noodles. Top each bowl with sliced tuna, the reserved shiitake, napa cabbage, a soft-boiled egg half, scallion greens, and nori.