4 cups low-sodium chicken broth
2 cups water
1/4 cup cooking Sake or mirin
1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 teaspoon sugar
8 ounces rice noodles, broken into 4-inch lengths
2 tablespoons vegetable oil
6 tuna steaks or any firm fish or shrimp (about 6 ounces each)
1 pound baby bok choy, cut into large pieces
2 scallions, thinly slice
hot chili sesame oil
In a pot, bring the broth, water, cooking Sake, soy sauce, vinegar, ginger, garlic and sugar to a boil.
Add a few drops of the hot chili sesame oil – to taste
Reduce heat simmer for 10 min
This can be done in advance.
Bring a large pot of water to a rapid boil. Remove from heat. Add the rice noodles and let sit 8 to 10 min. Stirring occasionally. Drain noodles when tender – do not let them sit in the water so long that they become too soft.
Toss drained noodles with a couple of drops of the hot chili sesame oil so that they do not stick together.
While the noodles are sitting in the hot water,
Heat the oil in a large nonstick skillet.
Season the tuna with salt, add them to the skillet and cook over high heat until browned, about 3 minutes.
Turn and cook until medium-rare, about 3 minutes longer.
Remove the tuna from pan
Bring the soup back to a boil. Add the bok choy to the boiling broth and cook until bright green, about 2 minutes.
Place noodles in bowls
Ladle the soup over the noodles.
Place the Tuna on top and garnish with scallions
delighted you stopped by………….gg
Oh!! Thank you soo much for the recipe!!! When I try it , will tell you how I enjoyed it !!! Merci!! Beaucoup!!!
P.S. I miss Soulful Nature!!! 🙁