Kimchi & Barley Miso Ramen with Soft-Boiled Eggs & Asian Pear

Kimchi & Barley Miso Ramen

with Soft-Boiled Eggs & Asian Pear

Group Created with Sketch. 25 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.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Miso ramen, with its extra depth of umami flavor, is a much-loved variation on standard ramen. This recipe uses rich, fragrant barley miso (made from fermented soybeans and barley). To put a Korean twist on the Japanese dish, we’re making a quick kimchi with napa cabbage and crisp Asian pear. The sweetness of the pear perfectly balances the heat of the gochugaru (Korean chile flakes) in the kimchi’s marinade. We’re mixing some of the kimchi into the broth and serving the rest on top of each bowl, alongside silky soft-boiled eggs.

Get Cooking
fresh
ingredients
Kimchi & Barley Miso Ramen with Soft-Boiled Eggs & Asian Pear
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook & peel the eggs:
1 Cook & peel the eggs:

Heat a large pot of salted water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 7 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs and set aside in a warm place. Rinse and wipe out the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut out and discard the cabbage core; thinly slice the leaves crosswise. Core the pear and cut into matchsticks. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic. In a bowl, combine the miso paste, soy glaze and half the vinegar; whisk to combine.

Make the kimchi:
3 Make the kimchi:

In a large bowl, combine the cabbage, pear, white bottoms of the scallions, sesame oil, remaining vinegar and (reserving a big pinch) as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Make the broth:
4 Make the broth:

While the kimchi marinates, in the pot used to cook the eggs, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until browned and fragrant. Add the miso mixture and 4 cups of water. Bring to a simmer and cook, stirring occasionally, 5 to 7 minutes, or until thoroughly combined and heated through. Add half the kimchi and stir to thoroughly combine. Remove from heat and season with salt and pepper to taste.

Cook the noodles:
5 Cook the noodles:

While the broth simmers, add the noodles to the medium pot of boiling water, gently stirring to separate; cook 2 to 3 minutes, or until tender. Drain thoroughly and divide between 2 bowls. Set aside in a warm place.

Plate your dish:
6 Plate your dish:

Slice the peeled eggs in half; season with salt and pepper. Divide the broth between the bowls of cooked noodles. Top with the sliced eggs and remaining kimchi. Garnish with the green tops of the scallions and as much of the remaining spice blend as you’d like. 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 Cook & peel the eggs:

Heat a large pot of salted water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 7 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs and set aside in a warm place. Rinse and wipe out the pot.

2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut out and discard the cabbage core; thinly slice the leaves crosswise. Core the pear and cut into matchsticks. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic. In a bowl, combine the miso paste, soy glaze and half the vinegar; whisk to combine.

3 Make the kimchi:

In a large bowl, combine the cabbage, pear, white bottoms of the scallions, sesame oil, remaining vinegar and (reserving a big pinch) as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

4 Make the broth:

While the kimchi marinates, in the pot used to cook the eggs, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until browned and fragrant. Add the miso mixture and 4 cups of water. Bring to a simmer and cook, stirring occasionally, 5 to 7 minutes, or until thoroughly combined and heated through. Add half the kimchi and stir to thoroughly combine. Remove from heat and season with salt and pepper to taste.

Make the broth:
Cook the noodles:
5 Cook the noodles:

While the broth simmers, add the noodles to the medium pot of boiling water, gently stirring to separate; cook 2 to 3 minutes, or until tender. Drain thoroughly and divide between 2 bowls. Set aside in a warm place.

6 Plate your dish:

Slice the peeled eggs in half; season with salt and pepper. Divide the broth between the bowls of cooked noodles. Top with the sliced eggs and remaining kimchi. Garnish with the green tops of the scallions and as much of the remaining spice blend as you’d like. Enjoy!

Plate your dish: