Miso Ginger Baby Bok Choy

Easy Miso Bok Choy Recipe on www.inthiskitchen.com

Easy Miso Bok Choy Recipe on www.inthiskitchen.com

You know those recipes where you make, say, a sauce, and it is so good that you think “I’m going to put this on everything from now on?” Oh man, this is one of those recipes. I admittedly have quite a few sauces that are in this category, almost all of them Asian – this otsu sauce, this spicy and sweet szechuan chili sauce, this fresh ginger lemon sauce, and this miso sesame sauce just to name a few. But this miso ginger baby bok choy I have today has landed on the list as well, with its mild miso, hint of lime, present but not fiery ginger, and sweet mirin.

I’ve always really enjoyed baby bok choy, because it’s just another form of cabbage, one of my favorite humble yet comforting veggies. Sometimes just plain steamed bok choy can be a liiiiitle bit bland, though, and that’s why this sauce punches it up perfectly. It’s so worth the tiny bit of extra effort to make, and I really do think it could be good on nearly any vegetable (broccoli, potatoes, as a salad dressing…).

And even though I have a long list of favorite sauces, I always want more. Do you have any all-time favorites? Ones so good you want to eat them out of the pan with a spoon?

Easy Miso Bok Choy Recipe on www.inthiskitchen.com

Miso Ginger Baby Bok Choy

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Yield: 4 side dish servings


  • 1/2 cup mirin
  • 1 1/2 Tbsp white miso paste
  • 1 Tbsp fresh lime juice
  • 1 Tbsp rice vinegar
  • 1/4 tsp Sriracha
  • 2 1/2 Tbsp vegetable oil or peanut oil
  • 1 1/2 Tbsp ginger, minced
  • 1 clove garlic, minced
  • 1 Tbsp sesame oil
  • 2 lbs. baby bok choy, halved (don’t worry if you don’t have exactly this amount of bok choy – just add sauce to taste at the end!)


  1. Thoroughly whisk together the mirin, miso paste, lime juice, rice vinegar, and Sriracha in a small bowl.
  2. In a medium saucepan, heat 1/2 tablespoon of oil on high heat. Add ginger and garlic and stir for 30 seconds until it is fragrant. Then whisk in the miso mixture and allow to cook until slightly thickened, no longer than a minute. Then remove from heat, stir in the sesame oil, and cover to keep warm while you cook the bok choy.
  3. In a large frying pan heat 2 tablespoons of oil on high heat. Add the baby bok choy and cook for about 5 minutes or until the stalks are no longer raw (but not mushy). Leave them cut side down if you’d like to develop a little color on that side, being careful not to burn the leaves.
  4. When cooked to your desired doneness, take out and drizzle with the dressing, and serve immediately.


Recipe from Fine Cooking via Use Real Butter

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