Miso Marinated Tuna and Sunflower Shoot Soup

SERVES 4

2 tuna steaks cut into pieces a little larger than bite sized (i used yellowfin tuna here)
1 jalepeno, thinly sliced
4 tablespoons MISO paste, separated
2 tablespoons soy sauce, separated
4 oz dried udon or lo mein noodles
1 1/2 quarts veg broth
1 tablespoon grated ginger
1/2 white onion diced
8 oz sunflower shoots (you can use baby spinach if you suck)
3 tablespoons unseasoned rice vinegar (do not sub with seasoned rice vinegar, you twat)
green part of some scallions, sliced thin

1. Combine 1 tablespoon each soy sauce and miso paste in a bowl. Fold in the tuna. Cover and stick in fridge until later.
2. Cook noodles in 4 quarts water. Drain and rinse in warm water. Drain and rinse again. Divide into 4 serving bowls.
3. In now empty pot add stock and bring to simmer. Take 2 tablespoon of this hot broth and whisk 3 tablespoons miso paste.
4. Return this whisked mixture to the pot of simmering broth along with 1 tablespoon soy sauce, ginger, half of the jalepeno and the white onion.
5. Simmer for 10 minutes being careful not to let it come to a rolling boil.
6. Add tuna and simmer for a minute or two (it won't take long to cook).
7. Off heat add the sunflower shoots and rice vinegar.
8. Ladle over the noodles and serve garnished with the scallions and the rest of the jalepeno slices.