Miso Ramen with Lime
and bok choy / cauliflower / edamame
Saute vegetables in miso-lime butter to develop deep umami flavors in the ramen that tastes simmered for hours (even though it comes together in a matter of minutes!).
Smarts: If you'd like to have leftovers, cook the noodles separately and add them to the soup just before serving so they don't turn soggy.
- Garlic - 3 cloves, sliced
- Cauliflower - 1 lb, chopped
- Green onions - 1 stalk, chopped finely
- Butter - 2 Tbsp
- Miso, any type - 1 1/2 Tbsp
- Lime zest - 1/2 tsp
- Bok choy, baby - 3/4 lb, chopped (sub regular bok choy or zucchini)
- Oil, cooking - 1 Tbsp
- Soy sauce, low-sodium - 2 to 4 tsp
- Stock, any type - 4 cups
- Noodles, dried ramen - 8 oz (sub soba or udon)
- Edamame, shelled - 1 cup
- Garlic / Cauliflower - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make miso-lime butter - Chop green onions. Soften butter in microwave for ~10 seconds. Mash in miso, lime zest, and green onions. If you like spice, add in a few drops of your favorite hot sauce. (Can be done up to 5 days ahead)
- Bok choy - Halve bok choy lengthwise and then rinse thoroughly in cold water in case any dirt got trapped in the stems. Drain and then chop. (Can be done up to 3 days ahead)
- Heat a saucepan or wok over medium-high heat. Add cooking oil and then bok choy to heated oil. Saute for 2 to 3 minutes, until tender.
- Add miso-lime butter and then cauliflower and garlic. Saute until garlic is fragrant, 1 to 2 minutes. Add soy sauce and stock and bring to a simmer. Simmer until cauliflower is tender, 5 to 8 minutes. Add noodles and edamame and cook just until noodles are tender, 3 to 6 minutes (depending on thickness).
- Remove from heat. Season with some salt, pepper, and lime juice if desired. Enjoy!
Love that miso butter. The steak came out well too. And I think I really like bok choy.0 Helpful
Very good - we really liked the miso butter with the steak, and my six year old declared that she loves bok choy (although she ate hers raw.)0 Helpful
So good! I’ll be making this again!0 Helpful
We made this as a stir fry instead of soupy ramen and subbed soba noodles for the ramen. Took it easy on the miso-lime butter and turned it into several lunches for the week. Tasty!0 Helpful
Love this recipe0 Helpful
Delicious! Used ghee instead of butter for dressing. Two adults and a toddler ran out of food.0 Helpful