Sriracha Tuna Ramen

Flaked seared tuna in a spicy sriracha-soy broth with ramen noodles and fresh cilantro garnish.

Ingredients

• 4 cups chicken or fish broth (preferably low-sodium)
• 2 tablespoons sriracha (plus more for drizzling, if desired)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons rice vinegar
• 4 portions dried ramen noodles (seasoning packets discarded)
• 8 ounces fresh tuna steak, seared rare and thinly sliced
• 1 tablespoon neutral oil (for searing tuna)
• Kosher salt and black pepper, to taste
• 1/2 cup fresh cilantro leaves
• 2 green onions, thinly sliced
• 1 lime, cut into wedges

Preparation

1. In a saucepan, combine broth, sriracha, soy sauce, sesame oil, and rice vinegar. Bring to a simmer over medium heat and let it cook for 5 minutes. Taste and adjust seasoning if needed.
2. Meanwhile, pat tuna dry and season lightly with salt and black pepper. Heat neutral oil in a skillet over high heat. Sear tuna for 30–60 seconds per side (for rare), then transfer to a cutting board and slice thinly.
3. Bring a pot of salted water to a boil. Cook ramen noodles according to package directions; drain well.
4. Divide cooked noodles among bowls and arrange sliced tuna on top. Pour hot sriracha broth over the noodles and tuna.
5. Garnish each bowl with cilantro, lime wedges, green onions, sesame seeds, radish, nori strips, avocado, bean sprouts, and extra sriracha as desired.