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Shrimp & Summer Vegetable Mazemen
with Fresh Ramen Noodles & Miso-Soy Sauce
30 minWellness at Blue Apron
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4 Servings
- Est. 700 Cals/serving
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Every variation on ramen—the globally-popular Japanese noodle dish—is wonderful in its own way. Here, we’re celebrating mazemen, which swaps out broths for light sauces and puts the spotlight on its diverse, delicious ingredients. Our summertime recipe combines fresh noodles with peppery mizuna leaves and sautéed shrimp, corn and tomatoes. We’re coating them in a deeply savory, white miso-soy sauce, then garnishing the dish with scallion greens and a sprinkle of togarashi (a flavorful Japanese spice blend).
Get Cooking
fresh
ingredients
Title
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1 lb Shrimp
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1½ lbs Fresh Ramen Noodles
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3 oz Mizuna
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3 Scallions
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2 cloves Garlic
- 2 ears Of Corn
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2 Plum Tomatoes
- 2 Tbsps Rice Vinegar
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1 2-Inch Piece Ginger
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1 tsp Togarashi
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¼ cup Soy Glaze
- ¼ cup White Miso Paste
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Medium dice the tomatoes. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. In a medium bowl, whisk together the miso paste, soy glaze and vinegar until well combined.
2
Cook the corn & aromatics:
In a large pan, heat 1 tablespoon of oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the white bottoms of the scallions, garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the corn is lightly browned and the aromatics are softened and fragrant.
3
Add the tomatoes:
Add the tomatoes to the pan of corn and aromatics; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the tomatoes have softened.
4
Cook the noodles:
While the vegetables cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, for exactly 90 seconds. Drain thoroughly and rinse under warm water to prevent sticking. Transfer to a large bowl and set aside in a warm place.
5
Add the shrimp:
Pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp to the pan of vegetables. Cook 3 to 4 minutes, or until the shrimp are opaque and cooked through. Transfer to the bowl of cooked noodles.
6
Finish the mazemen & serve your dish:
Add the mizuna and miso mixture to the bowl of cooked noodles, vegetables and shrimp. Stir until thoroughly combined; season with salt and pepper to taste. Divide the finished mazemen between 4 dishes. Garnish with the green tops of the scallions and as much of the togarashi as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Medium dice the tomatoes. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. In a medium bowl, whisk together the miso paste, soy glaze and vinegar until well combined.
2
Cook the corn & aromatics:
In a large pan, heat 1 tablespoon of oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the white bottoms of the scallions, garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the corn is lightly browned and the aromatics are softened and fragrant.
3
Add the tomatoes:
Add the tomatoes to the pan of corn and aromatics; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the tomatoes have softened.
4
Cook the noodles:
While the vegetables cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, for exactly 90 seconds. Drain thoroughly and rinse under warm water to prevent sticking. Transfer to a large bowl and set aside in a warm place.
5
Add the shrimp:
Pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp to the pan of vegetables. Cook 3 to 4 minutes, or until the shrimp are opaque and cooked through. Transfer to the bowl of cooked noodles.
6
Finish the mazemen & serve your dish:
Add the mizuna and miso mixture to the bowl of cooked noodles, vegetables and shrimp. Stir until thoroughly combined; season with salt and pepper to taste. Divide the finished mazemen between 4 dishes. Garnish with the green tops of the scallions and as much of the togarashi as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
Tips from Home Chefs
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