Pork & Miso Ramen with Asparagus & Marinated Cucumber

This summery take on ramen was developed in collaboration with the Kahn family of San Francisco, California, winners of the 2016 Blue Apron Kids Cooking Camp. A satisfying, earthy broth gets savory flavor from three ingredients: miso paste, dried shiitakes, and kombu (a type of dried seaweed). It’s the perfect base for springy, fresh ramen noodles topped with seasonal asparagus, cooked briefly to retain its crisp bite. Sweet-tart marinated cucumber, served on the side, adds refreshing crunch to the dish.

Good

% Daily Values based on a 2,000 calorie diet