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Chilled Shrimp Ramen

with Miso Eggplant & Corn

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Ramen takes on a summery vibe in this chilled version, known as hiyashi chuka in Japan. Tonight, we’re dressing springy fresh noodles in a sweet, salty, and tart combination of soy glaze, ponzu, and vinegar. They’re then topped with a colorful assortment of seasonal ingredients, including fairy tale eggplant—a petite, tender variety—coated with miso paste and roasted for umami-rich flavor, as well as juicy tomatoes. (You may receive yellow or red tomatoes.)

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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 the coated eggplants 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

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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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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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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 the coated eggplants 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: