Three Pea & Barley Miso Ramen

with Fresh Ramen Noodles & Soft-Boiled Eggs

30 MIN

2 Servings

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From the Test Kitchen

Spring is the season of peas, and we’re tripling up on them here. To our deeply flavorful broth of aromatics and barley miso, we’re adding fresh ramen noodles, as well as English peas (the shelled variety that we all know and love) and sugar snap peas, whose entire pods are perfectly edible. And we’re topping the soup with pea tips, the delicate leaves of the pea plant, dressed with tangy ponzu sauce. This dish is as thoroughly green as it is delicious.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

2 Farm Eggs
12 oz Fresh Ramen Noodles
2 Scallions
1 oz Pea Tips
6 oz English Peas, In Shells
¼ lb Sugar Snap Peas
2 Tbsps Mirin
1 1-Inch Piece Ginger
1 tsp Three Pea Ramen Spice Blend (Black Sesame Seeds, White Sesame Seeds & Dried Lemon Peel)
¼ cup Barley Miso Paste
¼ cup Ponzu Sauce

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Shell the English peas. Snap off the stem of each sugar snap pea; pull off the tough string that runs the length of the pod. Cut the sugar snap peas in half on an angle. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Peel and mince the ginger.

2 Soft-boil the eggs:

Once the first pot of water is boiling, add the eggs and cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Once cool enough to handle, carefully peel the eggs and set aside. Rinse and dry the pot.

3 Cook the noodles:

Add the noodles to the second pot of boiling water, stirring to gently separate. Cook for exactly 90 seconds, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Set aside.

4 Make the broth & add the peas:

In the same pot used to soft-boil the eggs, heat 2 teaspoons of oil on medium until hot. Add the ginger and white bottoms of the scallions; cook, stirring frequently, 1 to 2 minutes, or until fragrant. Stir in the miso paste, mirin, all but a splash of the ponzu sauce and 3 cups of water. Heat to boiling on high. Once boiling, add the English peas and sugar snap peas; stir to combine. Turn off the heat and season with salt and pepper to taste.

5 Dress the pea tips:

In a medium bowl, combine the pea tips and the remaining ponzu sauce. Toss to coat and season with salt and pepper to taste.

6 Plate your dish:

Slice the soft-boiled eggs in half. Divide the cooked noodles and finished broth between 2 bowls. Garnish with the green tops of the scallions, dressed pea tips, sliced eggs and spice blend. Enjoy!