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Chilled Shrimp Ramen
with Miso Eggplants & Corn
40 MIN
4 Servings
From the Test Kitchen
Ramen takes on a summery vibe in this chilled version, known as hiyashi chuka in Japan. We’re dressing springy fresh noodles in a sweet, salty, and tart combination of soy glaze, ponzu, and vinegar. They’re topped with colorful seasonal ingredients, including juicy tomatoes and fairy tale eggplants—a petite, tender variety—coated with miso paste and roasted for umami-rich flavor. (You may receive yellow or red tomatoes.)
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NutritionPER SERVING
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Calories630 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the cucumber:
Preheat the oven to 450°F. Fill a large pot with water. Add a pinch of salt; heat to boiling on high. Wash and dry the fresh produce. Quarter the eggplants lengthwise. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the ginger. Halve the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the cucumber into rounds. Place in a bowl with ¾ of the vinegar; drizzle with olive oil. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
2
Roast the eggplants:
While the cucumber marinates, line a sheet pan with aluminum foil. In a large bowl, whisk together the miso paste, remaining vinegar, and 2 tablespoons of olive oil until smooth. Add the eggplants to the bowl; season with salt and pepper. Toss to thoroughly coat. Transfer to the prepared sheet pan. Arrange in a single layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste.
3
Cook the corn:
While the eggplants roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn and white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Transfer to a plate; season with salt and pepper to taste. Wipe out the pan.
4
Cook the shrimp:
While the eggplants continue to roast, pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and ginger. Cook, stirring occasionally, 5 to 6 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
5
Cook & dress the noodles:
While the shrimp cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water to stop the cooking process. Return to the pot. Reserving the marinating liquid, drain the marinated cucumber. To the pot of cooked noodles, add the ponzu sauce, soy glaze, and reserved marinating liquid. Toss to thoroughly coat.
6
Serve your dish:
Divide the dressed noodles among 4 dishes. Top with the roasted eggplants, cooked corn, cooked shrimp, seasoned tomatoes, and marinated cucumber. Garnish with the green tops of the scallions. Enjoy!
1
Prepare the ingredients & marinate the cucumber:
Preheat the oven to 450°F. Fill a large pot with water. Add a pinch of salt; heat to boiling on high. Wash and dry the fresh produce. Quarter the eggplants lengthwise. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the ginger. Halve the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the cucumber into rounds. Place in a bowl with ¾ of the vinegar; drizzle with olive oil. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
2
Roast the eggplants:
While the cucumber marinates, line a sheet pan with aluminum foil. In a large bowl, whisk together the miso paste, remaining vinegar, and 2 tablespoons of olive oil until smooth. Add the eggplants to the bowl; season with salt and pepper. Toss to thoroughly coat. Transfer to the prepared sheet pan. Arrange in a single layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste.
3
Cook the corn:
While the eggplants roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn and white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Transfer to a plate; season with salt and pepper to taste. Wipe out the pan.
4
Cook the shrimp:
While the eggplants continue to roast, pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and ginger. Cook, stirring occasionally, 5 to 6 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
5
Cook & dress the noodles:
While the shrimp cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water to stop the cooking process. Return to the pot. Reserving the marinating liquid, drain the marinated cucumber. To the pot of cooked noodles, add the ponzu sauce, soy glaze, and reserved marinating liquid. Toss to thoroughly coat.
6
Serve your dish:
Divide the dressed noodles among 4 dishes. Top with the roasted eggplants, cooked corn, cooked shrimp, seasoned tomatoes, and marinated cucumber. Garnish with the green tops of the scallions. Enjoy!
Tips from Home Chefs