Miso Ramen with Lime
with bok choy / cauliflower / edamame
This simple vegetarian ramen is packed with green vegetables and cauliflower florets for texture. This meal was last featured in 2020.
Smarts #1: 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 the level of saltiness in your version.
Smarts #2: Every ramen soup is great when topped with a soft-boiled egg. If you want to add one, check out this recipe from the archives for instructions.
Ingredients
- Garlic - 3 cloves, chopped
- Cauliflower florets, 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
Prep
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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)
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Limes / Cilantro - Zest limes and then slice into wedges, keeping the zest and wedges separate. Chop cilantro.
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Make
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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.
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Add garlic, miso, and lime zest and saute until fragrant, ~2 minutes.
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Pour stock over cauliflower and aromatics and bring to a simmer. Simmer until cauliflower is nearly tender, ~5 minutes.
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Add noodles, bok choy, and edamame and simmer until noodles are tender (check package for timing).
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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.
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Divide soup between serving bowls and top with cilantro. Serve with lime wedges and hot sauce (if using). Enjoy!
Nutrition Facts
Reviews
Ratings
26 reviews
My bok choy went bad, so I added some mushrooms and cabbage that I had in the fridge. Still delicious! Agree with other users that it needs more broth if you want it to end up like a soup, but it was a good noodle bowl/soup cross anyway
0 HelpfulI did make some adjustments. I added a side of tofu, (chicken for my daughter) I used zuchinni instead of bok choy, and added some red peppers I had in the fridge. The flavor of the broth was okay, but not really as good as most of the other recipies I have made fro CS. I would probably just stick with my favorite Thai Red Curry noodle bowls in the future.
0 HelpfulThis was tasty, but due to the nature of ramen noodles, lost a lot of its liquid very fast. Ideally, the broth/veggies could be served fresh over individual servings of the noodles to maintain the balance of the meals. 10 minutes after making this, it was more like a noodle bowl. I ended up making three extra cups of broth to pack up with leftovers.
0 Helpfulvery tasty, I added 1 c more stock and also used 9oz soba since that's what comes in a package. It came out more like a noodle dish which was just fine!!
0 Helpful