Chilled Shrimp Ramen with Miso Eggplants & Corn

Chilled Shrimp Ramen

with Miso Eggplants & Corn

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 630 Cals/serving
  • View All
    Nutrition Label
    Download

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.)

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & marinate the cucumber:
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.

Roast the eggplants:
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.

Cook the corn:
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.

Cook the shrimp:
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.

Cook & dress the noodles:
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.

Serve your dish:
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

About Blue Apron

Ba hero

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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Roast the eggplants:
Cook the corn:
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.

Cook the shrimp:
Cook & dress the noodles:
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!

Serve your dish: