Soy Ginger Tuna Ramen Bowl

Recipe by Casey Colodny

Serves 2-3

Slurp-worthy, savory, and packed with umami, this Soy Ginger Tuna Ramen is the ultimate weeknight upgrade. Think: jammy chili-crisp eggs (optional but delish), tender shiitakes, seared bok choy, and flaked Soy Ginger Tuna swimming in a rich, gingery broth that’s equal parts comforting and crave-worthy. Ready in just a few steps, it’s ramen that feels fancy but is totally achievable at home!

This Recipe Features:

Albacore Tuna with Soy Ginger (3-pack)

$32.00

Slurp-worthy, savory, and packed with umami, this Soy Ginger Tuna Ramen is the ultimate weeknight upgrade. Think: jammy chili-crisp eggs (optional but delish), tender shiitakes, seared bok choy, and flaked Soy Ginger Tuna swimming in a rich, gingery broth that’s equal parts comforting and crave-worthy. Ready in just a few steps, it’s ramen that feels fancy but is totally achievable at home!

This Recipe Features:

Albacore Tuna with Soy Ginger (3-pack)

$32.00

Ingredients

• Chili Crisp Jammy Eggs: 4-6 eggs, ¼ cup soy sauce, 1 tbsp chili crisp (adjust for desired spice level)
• Broth: 2 tsp sesame oil, 2 cloves garlic (minced), 1 tsp fresh ginger (grated), 2 tbsp coconut aminos (or shoyu), 1 tbsp soy sauce, 2 tsp rice vinegar, 1 tsp mirin , ¼ tsp salt , ⅛ tsp pepper, ½ lime (juiced), 2-3 tbsp kewpie mayo, 2 ¼ cups vegetable broth (or broth of choice) – brought to a boil in small saucepan
• Ramen Assembly: 10-12oz ramen (cooked according to package instructions), 2 tins Fishwife Soy Ginger Tuna (drained + liquid reserved) 2 tbsp avocado oil, 1-2 baby bok choy (quartered), 1 cup shiitake mushrooms (stemmed and sliced), ½ cup steamed shelled edamame, ¼ cup scallions (thinly sliced), optional chili crisp to drizzle, lime wedges

Directions

Bring a small pot of salted water to a boil. Add eggs and set a timer for 7-9 minutes (7/8 minutes for jammy eggs, 9 minutes for firmer yolks). Immediately transfer eggs to an ice bath. Remove the shells from your eggs and place in a container.
In a small measuring cup, stir together soy sauce and chili crisp. Pour marinade over the eggs. Marinate the eggs for a minimum of 2 hours, preferable overnight.
Strain and reserve the marinade from each Fishwife Soy Ginger Tuna can. Set aside.
Heat a small nonstick over medium heat and add the sesame oil. Once hot, add minced garlic and ginger and bloom until fragrant, 2-3 minutes.
To a large bowl, add the sauteed ginger and garlic, soy ginger marinade from the cans, coconut aminos, soy sauce, rice vinegar, mirin, salt, black pepper, lime juice and kewpie mayo. Whisk together until combined. Add warmed vegetable broth and whisk again. Set aside.
In a large skillet, heat 1 tbsp of avocado oil on medium high. Sear bok choy quarters until golden brown, about 2 minutes per side. Lightly season with salt and pepper and set aside on a plate.
In the same pan, heat up the other tablespoon of avocado oil, and add shiitakes. Cook until nicely browned, tossing frequently. Season lightly with salt and pepper, set aside on the same plate.
Bowl assembly: to each ramen bowl, add about 1 cup of broth. Top each bowl with cooked ramen noodles, flaked Soy Ginger Tuna pieces, the soy-chili crisp-marinated jammy egg, sauteed shiitake mushrooms, seared baby bok choy, and steamed edamame. Garnish each bowl with fresh bias sliced scallions and a drizzle of chili crisp oil. Serve immediately and enjoy!