Three Pea & Barley Miso Ramen with Fresh Ramen Noodles & Soft-Boiled Eggs

Three Pea & Barley Miso Ramen

with Fresh Ramen Noodles & Soft-Boiled Eggs

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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
time-saving
tips & techniques
Pea Tips
How To: Prep Sugar Snap Peas
Barley Miso
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

About Blue Apron

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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Three Pea & Barley Miso Ramen

Prepare the ingredients:
How To: Prep Sugar Snap Peas
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:
Cook the noodles:
Stainless Steel Strainer
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:
Browse Steps
1 of 6