Hiyashi Chuka Ramen with Tomatoes, Green Beans & Soft-Boiled Eggs

Hiyashi Chuka Ramen

with Tomatoes, Green Beans & Soft-Boiled Eggs

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this delicious take on the classic Japanese summer dish, a combo of chilled ramen noodles and bright, seasonal vegetables are tossed with a light sauce of savory soy, nutty sesame oil, and more. In traditional style, each bowl is topped with a soft-boiled egg and a sprinkle of furikake (a favorite seaweed-based seasoning).

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Hiyashi Chuka Ramen with Tomatoes, Green Beans & Soft-Boiled Eggs
Title
time-saving
tips & techniques
Ponzu Sauce
Fresh Ramen Noodles
Persian Cucumber
Sesame Oil
Soy Sauce
Sugar
Scallions
Rice Vinegar
Green Beans
Furikake
How To: Chop Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & marinate the vegetables:
1 Prepare the ingredients & marinate the vegetables:

Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Fill a separate, medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Thinly slice the cucumber into rounds. Combine in a medium bowl; add half the vinegar and half the soy sauce. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook the eggs:
2 Cook the eggs:

While the vegetables marinate, carefully add the eggs to the small pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and 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.

Cook the green beans & noodles:
3 Cook the green beans & noodles:

While the eggs cook, to the medium pot of boiling water, add the halved green beans and noodles (stirring gently to separate). Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. 

Make the sauce:
4 Make the sauce:

While the green beans and noodles cook, in a large bowl, combine the sugar, ponzu sauce, sesame oil, sliced white bottoms of the scallions, remaining vinegar, and remaining soy sauce. Stir until the sugar has dissolved. Taste, then season with salt and pepper if desired.

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

Add the cooked green beans and noodles and marinated vegetables (including any liquid) to the bowl of sauce; toss to coat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the furikake and sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Hiyashi Chuka Ramen

Prepare the ingredients & marinate the vegetables:
1 Prepare the ingredients & marinate the vegetables:

Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Fill a separate, medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Thinly slice the cucumber into rounds. Combine in a medium bowl; add half the vinegar and half the soy sauce. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

2 Cook the eggs:

While the vegetables marinate, carefully add the eggs to the small pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and 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.

Cook the eggs:
Cook the green beans & noodles:
3 Cook the green beans & noodles:

While the eggs cook, to the medium pot of boiling water, add the halved green beans and noodles (stirring gently to separate). Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. 

4 Make the sauce:

While the green beans and noodles cook, in a large bowl, combine the sugar, ponzu sauce, sesame oil, sliced white bottoms of the scallions, remaining vinegar, and remaining soy sauce. Stir until the sugar has dissolved. Taste, then season with salt and pepper if desired.

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

Add the cooked green beans and noodles and marinated vegetables (including any liquid) to the bowl of sauce; toss to coat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the furikake and sliced green tops of the scallions. Enjoy! 

Browse Steps
1 of 5