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.
Ingredients
- 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
Prep
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Garlic / Cauliflower - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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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)
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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)
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Make
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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.
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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).
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Remove from heat. Season with some salt, pepper, and lime juice if desired. Enjoy!
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