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Cod & Miso Soba Noodles

with Multicolored Cherry Tomatoes & Eggplant

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 665 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

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 & 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: