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Tuna and Pomegranate Ramen
Seared tuna cubes and jewel-like pomegranate seeds in a light miso-ginger ramen broth.
Rubies float and gleam—Tuna warms the golden broth—Sparkle and savor
Ingredients
- 4 cups vegetable broth (preferably low-sodium)
- 1 tablespoon white miso paste
- 1 teaspoon fresh ginger, grated
- 4 portions dried ramen noodles (seasoning packets discarded)
- 6 ounces fresh tuna steak, cut into cubes
- 1 tablespoon neutral oil (for searing tuna)
- 1/4 cup pomegranate seeds
- 2 green onions, thinly sliced
- 1 teaspoon soy sauce (optional, for extra depth)
- Kosher salt and black pepper, to taste
- Yuzu or lemon wedges, for serving
Preparation
- In a saucepan, bring vegetable broth to a simmer. Whisk in white miso, ginger, and soy sauce (if using) until fully dissolved. Simmer for 3 minutes and season to taste.
- Pat tuna cubes dry and season lightly with salt and pepper. In a skillet, heat neutral oil over high. Sear tuna for 30–60 seconds per side until just golden outside but rare in the center.
- Cook ramen noodles according to package directions; drain well and divide among bowls.
- Ladle hot miso-ginger broth over noodles.
- Top each bowl with seared tuna, pomegranate seeds, green onions, and desired toppings: avocado, toasted sesame seeds, microgreens, and a wedge of yuzu or lemon.