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Caramelized Leek & Barley Miso Ramen Fill 1 Created with Sketch.

with Delicata Squash & Fresh Ramen Noodles

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 635 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we’re making traditional Japanese ramen with two distinctly autumnal ingredients. Delicata squash, one of our favorite cold-weather varieties, is prized for its creamy texture and mild, sweet flavor. Here, we’re sautéing it in rings, then serving it atop the lightly spicy barley miso broth and fresh noodles. And to give the broth deep savory flavor, we’re caramelizing leek—one of our favorite seasonal aromatics—with scallions and ginger.

fresh
ingredients
Caramelized Leek & Barley Miso Ramen with Delicata Squash & Fresh Ramen Noodles
Title
  • ¾ lb Fresh Ramen Noodles
  • 3 Scallions
  • 1 Delicata Squash
  • 1 Leek
  • ½ bunch Kale
  • 2 Tbsps Mirin
  • 2 Tbsps Ponzu Sauce
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Sambal Oelek
  • ¼ cup Barley Miso Paste
  • 1 tsp Ramen Spice Blend (Black Sesame Seeds, White Sesame Seeds, Kibbled Nori & Sansho Pepper)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Using a sturdy knife, cut off and discard the ends of the squash. Slice the squash crosswise into ½-inch-thick rounds; scoop out and discard the pulp and seeds. Trim off and discard the root end and upper, dark-green leaves of the leeks; rinse thoroughly and cut crosswise into ½-inch-thick rounds, keeping the layers intact. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the ginger. Remove and discard the kale stems; thinly slice the leaves.

Cook the squash:
2 Cook the squash:

In a large, high-sided pan (or pot), heat 2 teaspoons of oil on medium-high until hot. Add the squash in a single, even layer; season with salt and pepper. Cook, flipping occasionally, 8 to 10 minutes, or until browned and tender when pierced with a fork. Transfer to a plate. Wipe out the pan.

Start the broth:
3 Start the broth:

In the pan used to cook the squash, heat 2 teaspoons of oil on medium until hot. Add the leek in a single, even layer; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until lightly browned. Add the ginger and white bottoms of the scallions; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of oil.) Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.

Finish the broth & add the squash:
4 Finish the broth & add the squash:

While the vegetables cook, in a medium bowl, combine the miso paste, ponzu sauce, mirin, ¼ cup of warm water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until smooth. Add the cooked squash, kale, miso-ponzu mixture and 2 ¼ cups of water to the pan of vegetables; stir to combine. Bring to a simmer and cook, stirring occasionally, 5 to 7 minutes, or until well combined and the kale has wilted. Remove from heat and season with salt and pepper to taste.

Cook the noodles:
5 Cook the noodles:

While the broth simmers, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Divide between 2 bowls.

Plate your dish:
6 Plate your dish:

Divide the finished broth and squash between the bowls of cooked noodles. Garnish with the green tops of the scallions and as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Using a sturdy knife, cut off and discard the ends of the squash. Slice the squash crosswise into ½-inch-thick rounds; scoop out and discard the pulp and seeds. Trim off and discard the root end and upper, dark-green leaves of the leeks; rinse thoroughly and cut crosswise into ½-inch-thick rounds, keeping the layers intact. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the ginger. Remove and discard the kale stems; thinly slice the leaves.

2 Cook the squash:

In a large, high-sided pan (or pot), heat 2 teaspoons of oil on medium-high until hot. Add the squash in a single, even layer; season with salt and pepper. Cook, flipping occasionally, 8 to 10 minutes, or until browned and tender when pierced with a fork. Transfer to a plate. Wipe out the pan.

Cook the squash:
Start the broth:
3 Start the broth:

In the pan used to cook the squash, heat 2 teaspoons of oil on medium until hot. Add the leek in a single, even layer; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until lightly browned. Add the ginger and white bottoms of the scallions; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of oil.) Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.

4 Finish the broth & add the squash:

While the vegetables cook, in a medium bowl, combine the miso paste, ponzu sauce, mirin, ¼ cup of warm water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until smooth. Add the cooked squash, kale, miso-ponzu mixture and 2 ¼ cups of water to the pan of vegetables; stir to combine. Bring to a simmer and cook, stirring occasionally, 5 to 7 minutes, or until well combined and the kale has wilted. Remove from heat and season with salt and pepper to taste.

Finish the broth & add the squash:
5 Cook the noodles:

While the broth simmers, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Divide between 2 bowls.

6 Plate your dish:

Divide the finished broth and squash between the bowls of cooked noodles. Garnish with the green tops of the scallions and as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be. Enjoy!

Plate your dish: