Blue Apron 28 – Spring Miso Ramen w English Peas, Pea Shoots & Soft-Boiled Eggs

springmisoramen

Be forewarned: I’m writing this with a huge noodle hangover right now. This was so very filling and there’s still a big bowl of leftovers in my fridge! This ramen is not your average Cup o’ Noodles.

I always appreciate meaningful coincidences. Synchronicity. Since I like to keep my Blue Apron box contents a surprise (they send out an e-mail with the weekly menu when your package ships) I never know what I’m going to get until I open the box and pull out the recipe cards. We are back subscribing to the two-meal/two-box weekly plan for $69.99. Can we just say $70, please? I’ve been annoying the people in my house – ok, just the husband – marathon watching (well, as much as a parent can after the kids are in bed) a subbed anime series. I’ve had to switch to listening on headphones because the husband is throwing major side-eye having to listen to the loud, exaggerated Japanese voice acting he can neither see nor understand coming out of my devices. Since my channel has been tuned to things Japanese lately, it was funny opening up the food box and discovering a Miso Ramen recipe. The universe is sending signs this is where I need to take my next big travel journey. Maybe.

The “spring” in this miso’s step comes from fresh English peas and pea shoots. The ones they sent were practically fresh off the vine! It took some time to shell 1 pound of peas, but my daughter was excited to help do this part and it made the work go faster. Everything else about this recipe went quickly.

To make the sauce I mixed white miso paste, mirin (whatever this is), soy sauce, and sesame oil. I stirred and whisked the sauce for a full two minutes but it was still looking chunky. These efforts were for naught as it all blended smoothly in the pot after adding 3.5 cups water and simmering the mixture.

this looks SO unappetizing, but it all smoothed out once mixed with water

this looks SO unappetizing, but it all smoothed out once mixed with water

I had to be precise about timing while boiling both the eggs and the noodles. Blue Apron’s instructions clearly stated to boil the eggs for exactly six minutes. Of course, wary of runny eggs, I boiled them for seven. They probably would have come out looking much more like the photo on the recipe card had I not gone that extra minute – our yolks were just on the firm side of soft-boiled – which was fine because I think the kids liked that better anyway. Consider me impressed by Blue Apron’s accuracy! The noodles needed to cook in boiling water for exactly 90 seconds, for which I got to bring out my poor, underutilized egg timer. Ironically, I didn’t use it on the eggs.

Blue Apron secures eggs in shipments in this little plastic crate, wrapped in paper, and in a cardboard box. Receiving broken eggs in the mail would be awful!

Blue Apron secures eggs in shipments in little plastic crates, wrapped in paper, inside a cardboard box. Receiving broken eggs in the mail would be awful!

the rest of the ramen was rounded out with bok choy, the peas, garlic and ginger

the rest of the ramen was rounded out with bok choy, the peas, garlic and ginger

The verdict on this dinner is that it’s kid-friendly – mine loved the noodles and the eggs! – in addition to being very, very filling. I ate this over 3 hours ago and I’m still ridiculously full! Blue Apron sent a huge portion of noodles. The prep/mess was rather involved with the pea shells and lots of bowls for mixing and boiling of things, but that shouldn’t hold anyone back from giving this one a try. It’s a nice upgrade from Top Ramen!

Miso hungry? Not anymore.

Miso hungry? Not anymore.

Now the kids have gone to bed and it’s time to get stoned and watch anime. Yes, I am an adult.

About Helen

Person of interest. Surrogate extraordinaire. Sorry about the mess. View all posts by Helen

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