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Shiro Miso Soba Noodles Fill 1 Created with Sketch.

with Poached Eggs, Yu Choy & Turnips

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 525 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we’re tackling a culinary favorite: poached eggs. Tender and pillowy with a silky finish, poached eggs are a wonderful addition to many dishes, and the simple technique used to make them should be in every chef’s arsenal. Here, you’ll use the poached eggs to top a bowl of dressed soba noodles. In the dressing, you’ll use a special kind of miso called “shiro.” It’s lightly fermented and rich in umami—the perfect base for the flavors of this dish.

fresh
ingredients
Shiro Miso Soba Noodles with Poached Eggs, Yu Choy & Turnips
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat 2 medium pots of water to boiling on high. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms; slice the green tops on an angle. Remove and discard the very ends of the yu choy stems; roughly chop the yu choy. Peel the turnip and cut into matchsticks. Crack the eggs into 2 separate small bowls.

Cook the turnip & aromatics:
2 Cook the turnip & aromatics:

In a medium pan, heat 2 teaspoons of oil on medium-high until hot. Add the turnip; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. Add the garlic, white bottoms of the scallions and ginger. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

Add the yu choy:
3 Add the yu choy:

Add the yu choy to the pan of turnip and aromatics. Cook, stirring constantly, 2 to 3 minutes, or until wilted. Transfer to a bowl and set aside in a warm place.

Cook & dress the soba noodles:
4 Cook & dress the soba noodles:

Add the soba noodles and a big pinch of salt to one of the pots of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Reserve ½ cup of the noodle cooking water; drain thoroughly. Transfer the noodles to the bowl of cooked vegetables. In a medium bowl, combine the miso paste, sweet soy sauce, reserved noodle cooking water and half of the vinegar; whisk until thoroughly combined. Pour the miso mixture over the cooked vegetables and noodles; toss to thoroughly combine. Set aside.

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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.

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Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat 2 medium pots of water to boiling on high. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms; slice the green tops on an angle. Remove and discard the very ends of the yu choy stems; roughly chop the yu choy. Peel the turnip and cut into matchsticks. Crack the eggs into 2 separate small bowls.

2 Cook the turnip & aromatics:

In a medium pan, heat 2 teaspoons of oil on medium-high until hot. Add the turnip; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. Add the garlic, white bottoms of the scallions and ginger. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

Cook the turnip & aromatics:
Add the yu choy:
3 Add the yu choy:

Add the yu choy to the pan of turnip and aromatics. Cook, stirring constantly, 2 to 3 minutes, or until wilted. Transfer to a bowl and set aside in a warm place.

4 Cook & dress the soba noodles:

Add the soba noodles and a big pinch of salt to one of the pots of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Reserve ½ cup of the noodle cooking water; drain thoroughly. Transfer the noodles to the bowl of cooked vegetables. In a medium bowl, combine the miso paste, sweet soy sauce, reserved noodle cooking water and half of the vinegar; whisk until thoroughly combined. Pour the miso mixture over the cooked vegetables and noodles; toss to thoroughly combine. Set aside.

Cook & dress the soba noodles:
6 Plate your dish:

Divide the finished vegetables and noodles between 2 bowls. Top each with a poached egg. Garnish with the sesame seeds and green tops of the scallions. Enjoy!

Plate your dish: