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Three Pea & Barley Miso Ramen Fill 1 Created with Sketch.

with Fresh Ramen Noodles & Soft-Boiled Eggs

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.

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.

fresh
ingredients
Three Pea & Barley Miso Ramen with Fresh Ramen Noodles & Soft-Boiled Eggs
Title
  • 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
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 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.

Soft-boil the eggs:
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.

Cook the noodles:
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.

Make the broth & add the peas:
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.

Dress the pea tips:
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.

Plate your dish:
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!

Tips from Home Chefs

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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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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:

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.

Soft-boil the eggs:
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.

Make the broth & add the peas:
Dress the pea tips:
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!

Plate your dish: