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Pork & Miso Ramen

with Asparagus & Marinated Cucumber

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This summery take on ramen was developed in collaboration with the Kahn family of San Francisco, California, winners of the 2016 Blue Apron Kids Cooking Camp. A satisfying, earthy broth gets savory flavor from three ingredients: miso paste, dried shiitakes, and kombu (a type of dried seaweed). It’s the perfect base for springy, fresh ramen noodles topped with seasonal asparagus, cooked briefly to retain its crisp bite. Sweet-tart marinated cucumber, served on the side, adds refreshing crunch to the dish.

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instructions
Prepare the ingredients & marinate the cucumber:
1 Prepare the ingredients & marinate the cucumber:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. In a large bowl, combine the mushrooms and 4 ½ cups of warm water. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut the cucumber into ¼-inch-thick rounds. In a medium bowl, combine the cucumber, half the mirin, and half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the asparagus:
2 Cook the asparagus:

While the cucumber marinates, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the asparagus; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green and softened. Transfer to a plate. Wipe out the pan.

Cook the pork:
3 Cook the pork:

While the cucumber continues to marinate, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom); season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through.

Add the aromatics:
4 Add the aromatics:

Add the garlic and white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the remaining mirin and remaining vinegar (be careful, as the vinegar may splatter); season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat.

Make the broth:
5 Make the broth:

Reserving the mushroom water, thoroughly drain the mushrooms and transfer to a cutting board; finely chop. To the pan of cooked pork and aromatics, add the chopped mushrooms, miso paste, half the kombu, and the reserved mushroom water. Season with salt and pepper. Cook on medium-high, stirring frequently, 6 to 7 minutes, or until slightly reduced in volume. Turn off the heat; season with salt and pepper to taste.

Cook the noodles & plate your dish:
6 Cook the noodles & plate your dish:

While the broth cooks, to the medium pot of boiling water, add the noodles, stirring gently to separate. Cook 2 to 3 minutes, or until tender. Drain thoroughly and divide among 4 bowls. Divide the broth among the bowls of cooked noodles. Top with the cooked asparagus. Garnish with the remaining kombu and green tops of the scallions. Serve with the marinated cucumber on the side. Enjoy!

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About Blue Apron

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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.

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
1 Prepare the ingredients & marinate the cucumber:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. In a large bowl, combine the mushrooms and 4 ½ cups of warm water. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut the cucumber into ¼-inch-thick rounds. In a medium bowl, combine the cucumber, half the mirin, and half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

2 Cook the asparagus:

While the cucumber marinates, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the asparagus; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green and softened. Transfer to a plate. Wipe out the pan.

Cook the asparagus:
Cook the pork:
3 Cook the pork:

While the cucumber continues to marinate, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom); season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through.

4 Add the aromatics:

Add the garlic and white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the remaining mirin and remaining vinegar (be careful, as the vinegar may splatter); season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat.

Add the aromatics:
Make the broth:
5 Make the broth:

Reserving the mushroom water, thoroughly drain the mushrooms and transfer to a cutting board; finely chop. To the pan of cooked pork and aromatics, add the chopped mushrooms, miso paste, half the kombu, and the reserved mushroom water. Season with salt and pepper. Cook on medium-high, stirring frequently, 6 to 7 minutes, or until slightly reduced in volume. Turn off the heat; season with salt and pepper to taste.

6 Cook the noodles & plate your dish:

While the broth cooks, to the medium pot of boiling water, add the noodles, stirring gently to separate. Cook 2 to 3 minutes, or until tender. Drain thoroughly and divide among 4 bowls. Divide the broth among the bowls of cooked noodles. Top with the cooked asparagus. Garnish with the remaining kombu and green tops of the scallions. Serve with the marinated cucumber on the side. Enjoy!

Cook the noodles & plate your dish: