Miso Ramen with Lime
with bok choy / cauliflower / edamame
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.
- 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
- 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)
- Limes / Cilantro - Zest limes and then slice into wedges, keeping the zest and wedges separate. Chop cilantro.
- 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.
- Add garlic, miso, and lime zest and saute until fragrant, ~2 minutes.
- Pour stock over cauliflower and aromatics and bring to a simmer. Simmer until cauliflower is nearly tender, ~5 minutes.
- Add noodles, bok choy, and edamame and simmer until noodles are tender (check package for timing).
- 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.
- Divide soup between serving bowls and top with cilantro. Serve with lime wedges and hot sauce (if using). Enjoy!
No bok choy so had to use zucchini instead. It worked.0 Helpful
I ended up making a mash-up of the Paleo and original for my crew. Seared chicken, removed from pan, then continued by browning cauliflower, etc. Interesting mix of flavors and textures. My kiddos asked me to make again next week, it was so tasty! Thanks CS Team, for "Dinner... Solved," and for keeping us all moving in the right direction in the chaos that is back-to-school.0 Helpful
Not bad, easy to make, but I will make a few changes next time: more miso, more broth or water, and add soy sauce.0 Helpful
Yum! Very filling and flavorful. Added some sriracha tofu for an extra protein boost. Will definitely make this again.0 Helpful
Made this again and added some dried mushrooms. This is one of my favorite meals. My husband likes his asian food sweeter so he added some hoisin sauce. I like it as is.0 Helpful
Didn't have edamame, but used tofu instead, and it worked well! Chili oil amped it up quite a bit. Modified the kids' bowls and they enjoyed it.0 Helpful