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