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Miso Ramen with Lime
with bok choy / cauliflower / edamame

Active: 30 Total: 30

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.



Miso Ramen with Lime:
  • 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


  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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  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!



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