Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Miso Ramen & Tempura Acorn Squash Fill 1 Created with Sketch.

with Tatsoi & Soft-Boiled Eggs

  • icon_cook Created with Sketch.
    Cook Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

This stunning seasonal ramen is as gorgeous as it is delicious. We’re starting with chewy black rice noodles, which turn deep purple and develop a rich, nutty flavor when cooked. We’re also adding tender tatsoi (a Chinese cabbage variety), silky soft-boiled eggs and crispy slices of acorn squash, dipped in rice flour batter and lightly pan-fried. It all comes together in a rich broth, made with sweet white miso paste, sesame oil and aromatics.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook & peel the eggs:
1 Cook & peel the eggs:

Heat a small pot of salted water to boiling on high. Once boiling, carefully add the eggs. Cook for exactly 6 minutes. Drain thoroughly 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. Set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the scallion roots; thinly slice, separating the white bottoms and green tops. Cut off and discard the tatsoi roots; roughly chop. Cut off and discard the squash ends. Halve the squash lengthwise; discard the pulp and seeds, then slice into ¼-inch-thick pieces. Peel and mince the ginger. In a bowl, combine the miso paste, ponzu sauce and mirin.

Cook the noodles:
3 Cook the noodles:

Add the noodles to the large pot of boiling water. Cook, gently stirring to separate the noodles, 3 to 5 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking. Divide the cooked noodles between 4 bowls and set aside in a warm place. Rinse and dry the pot.

Make the broth:
4 Make the broth:

In the same pot, heat the sesame oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the tatsoi. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add 4 cups of water; season with salt and pepper. Stir in the miso mixture. Bring to a simmer; reduce the heat to medium. Simmer, stirring occasionally, 12 to 14 minutes, or until the liquid is slightly reduced in volume. Remove from heat.

Coat & cook the squash:
5 Coat & cook the squash:

While the broth simmers, in a large bowl, whisk together the rice flour and ½ cup plus 2 tablespoons of water; season with salt and pepper. Working in batches, dip the squash in the batter (letting any excess drip off). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a drop of batter sizzles immediately when added, carefully add the squash. Cook 3 to 5 minutes per side, or until crispy and tender. Transfer to a paper towel-lined plate; immediately season with salt.

Finish & serve your dish:
6 Finish & serve your dish:

Transfer the peeled eggs to a cutting board and slice in half; season with salt and pepper. Divide the broth, cooked squash and sliced eggs between the bowls of cooked noodles. 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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
Cook & peel the eggs:
1 Cook & peel the eggs:

Heat a small pot of salted water to boiling on high. Once boiling, carefully add the eggs. Cook for exactly 6 minutes. Drain thoroughly 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. Set aside in a warm place.

2 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the scallion roots; thinly slice, separating the white bottoms and green tops. Cut off and discard the tatsoi roots; roughly chop. Cut off and discard the squash ends. Halve the squash lengthwise; discard the pulp and seeds, then slice into ¼-inch-thick pieces. Peel and mince the ginger. In a bowl, combine the miso paste, ponzu sauce and mirin.

Cook the noodles:
3 Cook the noodles:

Add the noodles to the large pot of boiling water. Cook, gently stirring to separate the noodles, 3 to 5 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking. Divide the cooked noodles between 4 bowls and set aside in a warm place. Rinse and dry the pot.

4 Make the broth:

In the same pot, heat the sesame oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the tatsoi. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add 4 cups of water; season with salt and pepper. Stir in the miso mixture. Bring to a simmer; reduce the heat to medium. Simmer, stirring occasionally, 12 to 14 minutes, or until the liquid is slightly reduced in volume. Remove from heat.

Make the broth:
Coat & cook the squash:
5 Coat & cook the squash:

While the broth simmers, in a large bowl, whisk together the rice flour and ½ cup plus 2 tablespoons of water; season with salt and pepper. Working in batches, dip the squash in the batter (letting any excess drip off). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a drop of batter sizzles immediately when added, carefully add the squash. Cook 3 to 5 minutes per side, or until crispy and tender. Transfer to a paper towel-lined plate; immediately season with salt.

6 Finish & serve your dish:

Transfer the peeled eggs to a cutting board and slice in half; season with salt and pepper. Divide the broth, cooked squash and sliced eggs between the bowls of cooked noodles. Garnish with the green tops of the scallions. Enjoy!

Finish & serve your dish: