Japanese noodle soup with fresh tuna
- Rating: 4 stars
- Takes: 5 mins to prepare and 18 mins to cook
- Serves: 4
- 600ml (1 pint) fish stock
- 4tbsp reduced salt soy sauce
- 4tbsp of sake or dry sherry
- 2tbsp rice wine vinegar
- 1tbsp caster sugar
- 2tbsp sesame oil
- 250g straight to wok noodles
- 4 tuna steaks
- 2tbsp sesame seeds
- fresh coriander to garnish
Each serving contains 408 calories, 8g sugar, 18g fat, 3.5g saturates and 0.9g salt.
Put the stock, soy sauce, sake, vinegar, sugar and 1tbsp of the oil into a saucepan. Bring to the boil and cook uncovered for 15 minutes or reduce by about one third.
Brush the tuna steaks with the remaining oil and coat the edge of the tuna with the sesame seeds. Cook the noodles in the soup according to packet instructions. Heat a ridged frying pan until very hot and cook the tuna for 2 to 3 minutes each side.
Transfer the noodles to serving bowls, pour over the stock, top with the tuna steaks and garnish with coriander. Serve immediately.