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!
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.0 Helpful
Used cabbage rather than bok choi. Used buckwheat udon. Very good.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 egg0 Helpful
Delicious and easy, will definitely make again! Used zucchini and added mushrooms and soft boiled eggs.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.0 Helpful
This was really tasty and satisfying, even with all the subs I had to make!0 Helpful