Soy Ginger Tuna Ramen Bowl | Fishwife

⊙ Ingredients

• 4-6 eggs Chili Crisp Jammy Eggs
• 1/4 cup soy sauce for chili crisp jammy eggs
• 1 tbsp chili crisp adjust for desired spice level; for chili crisp jammy eggs
• 2 tsp sesame oil for broth
• 2 garlic minced; for broth
• 1 tsp fresh ginger grated; for broth
• 2 tbsp coconut aminos or shoyu; for broth
• 1 tbsp soy sauce for broth
• 2 tsp rice vinegar for broth
• 1 tsp mirin for broth
• 1/4 tsp salt for broth
• 1/8 tsp pepper for broth
• 1/2 lime juiced; for broth
• 2-3 tbsp kewpie mayo for broth
• 2 1/4 cups vegetable broth or broth of choice; brought to a boil in small saucepan
• 10-12 oz ramen cooked according to package instructions
• 2 tins Fishwife Soy Ginger Tuna drained + liquid reserved
• 2 tbsp avocado oil for ramen assembly
• 1-2 baby bok choy quartered
• 1 cup shiitake mushrooms stemmed and sliced
• 1/2 cup steamed shelled edamame
• 1/4 cup scallions thinly sliced
• chili crisp optional to drizzle
• lime wedges

♪ Method

1. 1Bring a small pot of salted water to a boil, add the eggs, and cook for 7-9 minutes depending on how jammy you want the yolks.
2. 2Transfer the eggs to an ice bath, remove the shells, and place the eggs in a container.
3. 3Stir together the soy sauce and chili crisp in a small measuring cup, then pour the marinade over the eggs and marinate for at least 2 hours, preferably overnight.
4. 4Strain and reserve the marinade from each Fishwife Soy Ginger Tuna can.
5. 5Heat sesame oil in a small nonstick pan over medium heat, then add the minced garlic and ginger and cook until fragrant for 2-3 minutes.
6. 6In a large bowl, whisk together the sauteed ginger and garlic, reserved tuna marinade, coconut aminos, soy sauce, rice vinegar, mirin, salt, black pepper, lime juice, and kewpie mayo.
7. 7Add the warmed vegetable broth and whisk again, then set the broth aside.
8. 8Heat 1 tbsp avocado oil in a large skillet over medium-high heat and sear the bok choy quarters until golden brown, about 2 minutes per side.
9. 9Season the bok choy lightly with salt and pepper and set it aside.
10. 10Heat the other tablespoon of avocado oil in the same pan and cook the shiitake mushrooms until browned, tossing frequently.
11. 11Season the mushrooms lightly with salt and pepper and set them aside.
12. 12Assemble each bowl with about 1 cup of broth, cooked ramen noodles, flaked Soy Ginger Tuna, a soy-chili crisp-marinated egg, sauteed shiitake mushrooms, seared bok choy, and steamed edamame.
13. 13Garnish with scallions and a drizzle of chili crisp oil, then serve immediately.