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Ramen with Cacio e Pepe Broth & Asparagus
2 or 4 Serving Dinner

Ramen

with Cacio e Pepe Broth & Asparagus

Cacio e pepe is a coveted pasta dish from Rome, coated in a simple sauce of pecorino romano cheese and black pepper. We brought the flavors of this classic pasta to a brothy ramen bowl. Sweet roasted red peppers, vibrant piquanté peppers, and buttery asparagus add depth to this high-protein, high-fiber dinner.

Tags: High-Protein <600 Calories Nut-Free Chef's Choice Less Prep High Fiber
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
420
FAT
4.5g
CARBOHYDRATES
88g
PROTEIN
17g

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INGREDIENTS

  1. 2 tbsp red miso paste
  2. 2 tsp vegetable broth concentrate
  3. 4 oz asparagus, trimmed and thinly sliced
  4. 4 oz roasted red peppers, diced
  5. 1 oz red piquanté peppers
  6. 10 oz high fiber ramen noodles
  7. 4 oz teen spinach
  8. 2 tbsp vegan parmesan
  9. 1 tbsp olive oil*
  10. Salt*
  11. Pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: 2 medium saucepans
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
420
FAT
4.5g
CARBOHYDRATES
88g
PROTEIN
17g

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INSTRUCTIONS

1
Make the broth

Bring medium saucepan of salted water to a boil. In separate medium saucepan, combine miso paste, broth concentrate, ½ tsp black pepper, and 3 cups water. Whisk to dissolve miso. Bring to a boil, reduce heat to low, and simmer until step 4. (4-serving meal: 1 tsp black pepper, 6 cups water) (TIPS: Feel free to use up to 1½ tsp black pepper if you prefer more spice. For the 4-serving meal, use large pots.)

2
Make the asparagus topping

Combine asparagus, roasted red peppers, red piquanté peppers, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and toss. (4-serving meal: 2 tbsp olive oil)

3
Boil the noodles

Add noodles to boiling water and cook until just al dente, 1 to 2 minutes. Drain and rinse under cool water to stop cooking process.

4
Serve

Add spinach to simmering broth and cook until wilted, 2 to 3 minutes. Divide ramen and cacio e pepe broth between bowls. Top with asparagus topping. Sprinkle with parmesan. Dig in!

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