Cod & Miso Soba Noodles with Multicolored Cherry Tomatoes & Eggplant

Cod & Miso Soba Noodles

with Multicolored Cherry Tomatoes & Eggplant

40 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.
Lightyear
Learn more at DisneyCheck.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 summer, eggplants of all shapes and sizes swell heavy on the vine. Let’s celebrate this mild, hearty produce. For this Japanese-inspired recipe, depending on what’s freshest near you, we’ll be sending you either a purple eggplant or a delicate white eggplant. To bring out the fruit’s subtle, savory flavor, we’re sautéing it, then serving it in a cooling soba noodle salad—along with multicolored cherry tomatoes—as a side for pan-seared cod. And for crunchy texture and an intensely aromatic finish, we’re garnishing the dish with peanuts and Thai basil.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    665 Cals (est.)
fresh
ingredients
Cod & Miso Soba Noodles with Multicolored Cherry Tomatoes & Eggplant
Title
  • 2 Cod Fillets
  • 6 oz Soba Noodles
  • 4 oz Multicolored Cherry Tomatoes
  • 2 Scallions
  • 1 Eggplant
  • 1 bunch Thai Basil
  • 2 Tbsps Peanuts
  • 2 Tbsps Ponzu Sauce
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Sesame Oil
  • ¼ cup White Miso Paste
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the tomatoes. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces. Cut off and discard the stem end of the eggplant. Halve the eggplant lengthwise, then slice crosswise into ½-inch-thick pieces. Pick the Thai basil leaves off the stems; discard the stems. Roughly chop the peanuts. In a large bowl, whisk together the ponzu sauce, sesame oil, miso paste and 2 tablespoons of water until smooth; season with salt and pepper to taste.

Cook the tomatoes & aromatics:
2 Cook the tomatoes & aromatics:

In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the tomatoes, white bottoms of the scallions and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant and the tomatoes have softened. Transfer to the bowl of sauce; stir to combine. Wipe out the pan.

Cook the eggplant:
3 Cook the eggplant:

In the same pan, heat 2 teaspoons of oil on medium-high until hot. Add the eggplant in a single layer; season with salt and pepper. (If necessary, work in batches.) Cook, stirring occasionally, 6 to 8 minutes, or until softened and lightly browned. Transfer to the bowl of sauce, tomatoes and aromatics. Wipe out the pan.

Cook the noodles:
4 Cook the noodles:

While the eggplant cooks, add the noodles to the pot of boiling water. Cook 5 to 7 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Set aside.

Cook the fish:
5 Cook the fish:

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the eggplant, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned fillets and cook 2 to 4 minutes per side, or until golden brown and cooked through. Remove from heat.

Finish & plate your dish:
6 Finish & plate your dish:

Rinse the cooked noodles under warm water once more; drain thoroughly. Add the rinsed noodles and half the Thai basil (tearing just before adding) to the bowl of sauce and cooked vegetables. Stir to combine and season with salt and pepper to taste. Divide the finished noodles and vegetables and cooked cod fillets between 2 plates. Garnish with the peanuts, green tops of the scallions and remaining Thai basil. Enjoy!

Tips from Home Chefs

Cod & Miso Soba Noodles

Prepare the ingredients & make the sauce:
How To: Hold a Chef's Knife
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the tomatoes. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces. Cut off and discard the stem end of the eggplant. Halve the eggplant lengthwise, then slice crosswise into ½-inch-thick pieces. Pick the Thai basil leaves off the stems; discard the stems. Roughly chop the peanuts. In a large bowl, whisk together the ponzu sauce, sesame oil, miso paste and 2 tablespoons of water until smooth; season with salt and pepper to taste.

2 Cook the tomatoes & aromatics:

In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the tomatoes, white bottoms of the scallions and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant and the tomatoes have softened. Transfer to the bowl of sauce; stir to combine. Wipe out the pan.

Cook the tomatoes & aromatics:
Cook the eggplant:
3 Cook the eggplant:

In the same pan, heat 2 teaspoons of oil on medium-high until hot. Add the eggplant in a single layer; season with salt and pepper. (If necessary, work in batches.) Cook, stirring occasionally, 6 to 8 minutes, or until softened and lightly browned. Transfer to the bowl of sauce, tomatoes and aromatics. Wipe out the pan.

4 Cook the noodles:

While the eggplant cooks, add the noodles to the pot of boiling water. Cook 5 to 7 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Set aside.

Cook the noodles:
Cook the fish:
5 Cook the fish:

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the eggplant, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned fillets and cook 2 to 4 minutes per side, or until golden brown and cooked through. Remove from heat.

6 Finish & plate your dish:

Rinse the cooked noodles under warm water once more; drain thoroughly. Add the rinsed noodles and half the Thai basil (tearing just before adding) to the bowl of sauce and cooked vegetables. Stir to combine and season with salt and pepper to taste. Divide the finished noodles and vegetables and cooked cod fillets between 2 plates. Garnish with the peanuts, green tops of the scallions and remaining Thai basil. Enjoy!

Finish & plate your dish:
Browse Steps
1 of 6