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Wash and dry the fresh produce. Cut off and discard the mushroom stems; thinly slice the caps. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves.
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until browned and slightly crispy. Add the ginger, white bottoms of the scallions and sesame oil; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the aromatics are softened and fragrant.
Add the cabbage to the pot of mushrooms and aromatics; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted.
Add the noodles, soy sauce and 1½ cups of water to the pot of vegetables; heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring gently to separate the noodles, 2 to 4 minutes, or until the noodles are tender. Remove from heat and season with salt and pepper to taste.
While the broth simmers, place the rice flour on a plate. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the rice flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until cooked through. Remove from heat.
Divide the finished broth and noodles between 2 bowls. Top with the cooked cod fillets. Garnish with the green tops of the scallions and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
Wash and dry the fresh produce. Cut off and discard the mushroom stems; thinly slice the caps. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves.
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until browned and slightly crispy. Add the ginger, white bottoms of the scallions and sesame oil; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the aromatics are softened and fragrant.
Add the cabbage to the pot of mushrooms and aromatics; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted.
Add the noodles, soy sauce and 1½ cups of water to the pot of vegetables; heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring gently to separate the noodles, 2 to 4 minutes, or until the noodles are tender. Remove from heat and season with salt and pepper to taste.
While the broth simmers, place the rice flour on a plate. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the rice flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until cooked through. Remove from heat.
Divide the finished broth and noodles between 2 bowls. Top with the cooked cod fillets. Garnish with the green tops of the scallions and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
Tips from Home Chefs