Cilantro-Miso Noodles with Soft-Boiled Eggs & Sesame Seeds

Cilantro-Miso Noodles

with Soft-Boiled Eggs & Sesame Seeds

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This quick dish gets a boost of herbaceous flavor from our own cilantro sauce, which (along with miso paste and a touch of sesame oil) makes for an easy, flavorful coating for springy ramen noodles, tender mushrooms, and crisp sliced bok choy. It’s all finished with a savory soft-boiled egg and a pinch of crunchy seame seeds.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the cooked eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

While the eggs cook, wash and dry the bok choy. Cut off and discard the root end of the bok choy; thinly slice. Using a damp paper towel, gently brush off any dirt from the mushrooms. Thinly slice the mushrooms. In a bowl, whisk together the miso paste, cilantro sauce, vinegar, and sesame oil until smooth.

Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the mushrooms are browned and softened. Add the sliced bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the noodles:
4 Cook the noodles:

While the vegetables cook, using your hands, separate the noodles. Add to the same pot of boiling water and cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

To the pot of cooked noodles, add the cooked vegetables and sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the sesame seeds. Enjoy! 

Tips from Home Chefs

Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the cooked eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

2 Prepare the ingredients & make the sauce:

While the eggs cook, wash and dry the bok choy. Cut off and discard the root end of the bok choy; thinly slice. Using a damp paper towel, gently brush off any dirt from the mushrooms. Thinly slice the mushrooms. In a bowl, whisk together the miso paste, cilantro sauce, vinegar, and sesame oil until smooth.

Prepare the ingredients & make the sauce:
Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the mushrooms are browned and softened. Add the sliced bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Cook the noodles:

While the vegetables cook, using your hands, separate the noodles. Add to the same pot of boiling water and cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

Cook the noodles:
Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

To the pot of cooked noodles, add the cooked vegetables and sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the sesame seeds. Enjoy! 

Browse Steps
1 of 5