Spicy Bluefin Tuna Ramen with Miso Broth

A steaming bowl of ramen in the winter months is simply irresistible. But paired with the rich, buttery texture of premium bluefin tuna, it becomes a genuinely decadent experience. This Spicy Bluefin Tuna Ramen with Miso Broth brings together bold umami flavours, a touch of heat, and the decadence of bluefin tuna for a dish that’s both satisfying and refined. Whether warming up on a cool evening or simply craving a nourishing, restaurant-quality meal at home, this recipe delivers comfort and sophistication in every bowl.

Serves: 2 PRINT THIS

Ingredients

For the broth:

1 tbsp sesame oil
2 garlic cloves, minced
1 tbsp ginger, finely grated
1 tbsp red miso paste
1 tbsp white miso paste (optional for depth)
1 tbsp gochujang (Korean chilli paste) or chilli bean paste
1 tbsp soy sauce
1 tbsp mirin
3 cups chicken or vegetable stock (low-sodium)
1 cup water
1 tsp brown sugar

For the toppings:

250g Dinko Southern Bluefin Tuna, sliced into 0.5 cm-thick pieces
2 eggs
150g fresh ramen noodles (or substitute with dried)
1 cup bean sprouts
1 sheet of nori, cut into strips
1 spring onion, finely sliced
½ cup grilled corn kernels
1 tbsp sesame seeds
Chilli oil or paste (to taste)

Method

1 Bring a small pot of water to the boil.

2 Add the eggs and cook for 6½ minutes for a soft centre.

3 Transfer immediately to an ice bath to cool. Once cool, peel and slice in half, then set aside.

4 Heat sesame oil in a medium saucepan over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.

5 Stir in miso pastes and gochujang. Cook, stirring, for another minute.

6 Add soy sauce, mirin, stock, water, and brown sugar. Bring to a gentle simmer for 15–20 minutes.

7 Bring another pot of water to the boil. Add ramen noodles and cook according to packet instructions (usually 2–3 minutes for fresh noodles). Drain and set aside.

8 Slice bluefin tuna just before serving to keep it fresh. You may sear lightly with a kitchen torch or leave it raw for a sashimi-style topping.

9 Divide noodles between two deep bowls. Ladle hot broth over the noodles, then top with bluefin tuna slices, halved egg, bean sprouts, corn, nori, and spring onion.

10 Garnish with sesame seeds and drizzle with chilli oil to taste. Serve immediately.