Saucy Miso Ramen with Blistered Long Beans
Spice-Roasted Turnips & String Peas
Cooking time
25 minutes
Servings
2/4
Calories
660 /serving
For this ramen dish, highly slurpable noodles are a backdrop for an unusual array of vegetables. Long beans (an Asian fave, also known as yardlongs for good reason) are blistered to tender-crisp. Turnips are roasted in sweet sesame and nori seasonings, while string peas bring the crunch. A tangy miso mix ensures it all stays saucy.
We will send you:
- 225g Turnips (or rutabaga)
- 100g String peas (sugar snap peas or snow peas)
- 2 Garlic cloves
- 225g Long beans
- 30ml Apple cider vinegar
- 225g Fresh ramen noodles
- 20g White miso paste
- 30ml Sweet soy sauce
- 30ml Vegetable demi-glace
- 10g South Seas spices (brown sugar, sea salt, white sesame seeds, black sesame seeds, garlic, ginger, black pepper, crushed nori)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Peeler
Oil
Sheet pan
Parchment paper
Medium pot
Strainer
Salt & pepper (S&P)
Large pan
Total Fat
18 g
Saturated Fat
2 g
Sodium
1600 mg
Total Carb
108 g
Sugars
22 g
Protein
19 g
Fibre
5 g
Preparation
Roast the turnips
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the turnips. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 22 min., until golden brown and tender.
Mise en place
Meanwhile, remove the stem ends of the long beans; quarter crosswise. Remove the stem ends of the string peas; thinly slice crosswise. Mince the garlic. In a large bowl, combine the miso and 1 tbsp hot water (double for 4 portions). Add the soy sauce, demi-glace, ½ the vinegar and ½ the garlic.
Blister the long beans
In a large pan, heat a drizzle of oil on medium-high. Add the long beans and sauté, 4 to 5 min., until browned and tender. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant; season with S&P.
Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the salad
In a second small bowl, combine the string peas, remaining vinegar, 1 tbsp oil (double for 4 portions) and S&P.
Combine the noodles & serve
To the bowl of miso, add the noodles, long beans, turnips and remaining spices. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Divide the noodles between your bowls. Top with the salad. Bon appétit!
