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Miso Ramen with Lime
with bok choy / cauliflower / edamame

Active: 30 min Total: 30 min

This simple vegetarian ramen is packed with green vegetables and cauliflower florets for texture. This is the vegetarian version of a meal we featured in 2018.
Smarts: The miso provides the majority of flavor in the base of this simple soup. Because miso, soy sauce, butter, and stock can all vary in the amount of salt and flavor they add, be sure to taste the soup and adjust at the end of cooking. You may need up to several tablespoons of additional miso, depending on how mild and / or salty your version is.

Tags

Ingredients

Servings:
4
Metric
Miso Ramen with Lime:
  • Garlic - 3 cloves, chopped
  • Cauliflower, fresh or frozen - 10 oz, chopped
  • Baby bok choy - 3/4 lb, chopped (sub regular bok choy or zucchini)
  • Lime zest - 1/2 tsp
  • Limes - 1, wedges
  • Cilantro leaves - 1/4 cup
  • Butter - 2 Tbsp
  • Miso, any type - 3 Tbsp
  • Stock, any type - 5 cups
  • Noodles, dried ramen - 6 oz (sub soba or udon)
  • Edamame, shelled - 1 1/2 cup
  • Soy sauce, low-sodium - 1 Tbsp
  • Hot sauce (opt) - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Garlic / Cauliflower / Bok choy - Prep as directed. Store separately. (Note: If using pre-chopped cauliflower florets, you may need to chop them down smaller into bite-sized pieces.) (Can be done up to 5 days ahead)
  2. Limes / Cilantro - Zest limes and then slice into wedges, keeping the zest and wedges separate. Chop cilantro.

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Make

  1. Heat a Dutch oven with butter over medium heat. When butter is melted, add cauliflower and saute until light golden brown on the outside, 3 to 5 minutes.
  2. Add garlic, miso, and lime zest and saute until fragrant, ~2 minutes.
  3. Pour stock over cauliflower and aromatics and bring to a simmer. Simmer until cauliflower is nearly tender, ~5 minutes.
  4. Add noodles, bok choy, and edamame and simmer until noodles are tender (check package for timing).
  5. Remove soup from heat and stir in juice from half the lime wedges. Taste and add soy sauce and more miso until the soup is salty / seasoned to your liking.
  6. Divide soup between serving bowls and top with cilantro. Serve with lime wedges and hot sauce (if using). Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (43)
Gluten-free (3)
Paleo (1)
Vegetarian (16)

40 reviews

Excellent meal for a cold, rainy day. We just ended up needing a lot more liquid after adding the noodles. It was almost more of a noodle dish in the end.

By: Jenna
Posted: Oct 24, 2020
Diet: Original
0 Helpful

Used cabbage rather than bok choi. Used buckwheat udon. Very good.

By: Mark
Posted: Oct 14, 2020
Diet: Vegetarian
0 Helpful

Good! Added some zuchini and some beans from the garden. Made it as written for seasoning. Next time I’ll make it with a boiled egg

By: Nienke
Posted: Oct 14, 2020
Diet: Original
0 Helpful

Delicious and easy, will definitely make again! Used zucchini and added mushrooms and soft boiled eggs.

By: Christine
Posted: Sep 29, 2020
Diet: Gluten-free
0 Helpful

This was a filling, satisfying, low-calorie meal that was easy to make. I had to use zucchini because I couldn't find bok choy and miso broth because store was out of miso but it worked. I would be interested to see how it would be with straight miso. I also seasoned with a little Sriracha upon serving which gave it a nice kick. It was nice to have a no-meat meal for a change.

By: Caitlin
Posted: Sep 27, 2020
Diet: Original
0 Helpful

This was really tasty and satisfying, even with all the subs I had to make!

By: Tara
Posted: Sep 24, 2020
Diet: Original
0 Helpful