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
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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 Plans
  • 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

Get Plans

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