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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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Reviews

Ratings

Original (46)
Gluten-free (3)
Paleo (1)
Vegetarian (17)

Most Helpful

This was super delicious! I used lotus foods rice ramen noodles for the gf version, and celery instead of cauliflower. I also added shrimp for my meat eating family. Adding a couple pieces of pickled ginger to my bowl is what tipped the flavor to our of this world! I added it to my favorites, and will definitely be making this again.

By: Hayley
Posted: Sep 11, 2020
Diet: Gluten-free
1 Helpful

43 reviews

I couldn't find miso locally (I live in a small town) so I used soy sauce instead and it just wasn't as good as I knew it might have been.

By: Mark
Posted: Jan 17, 2021
Diet: Original
0 Helpful

Very good, simple, and quick. Used frozen cauliflower. Used frozen spinach instead of bok choy because that's all I had and it worked fine.

By: Barbie
Posted: Jan 08, 2021
Diet: Original
0 Helpful

swapped mushrooms for edamame because its what i had. tasted great!

By: Megan
Posted: Dec 09, 2020
Diet: Vegetarian
0 Helpful

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