The star of this recipe is baby bok choy. Baby bok choy is a Chinese cabbage and full of nutritional value with vitamins C, A, K, and foliate. The green leafy vegetable resembles Romaine lettuce on top and large celery on the bottom. A single leaf is shaped like a soup spoon. The name “bok choy” originated from the Chinese word for “soup spoon” because of the shape of its leaves.
You can purchase ramen noodles, but making these noodles is fun and so easy to create. Homemade ramen noodles are worth the effort.
- Make the ramen noodles the day before.
- Make the white miso sauce with meatballs.
- Cook ramen noodles and drain (It is essential to drain noodles thoroughly).
- Add noodles to the miso sauce, and then add baby bok choy.
Homemade Ramen Noodles Recipe
2 cups of all-purpose flour
¼ teaspoon of kosher salt
1 teaspoon of baking soda
½ cup of water
Yields 8 to 10 portions
Add baking soda to water and stir until dissolved completely. Use a kitchen aid mixer. Place flour and salt in a bowl and while using a dough hook mix on low. Then add liquid slowly, and let blend. Increase speed to medium, and run for about 6 minutes until the dough has sand and pebbly appearance. Cover with plastic wrap and let sit for 30 minutes.
Switch to a pasta maker to flatten the dough. Press dough into four equal balls and flatten out to about ½ inch thickness. *Working with each dough, run through the number 1 pasta rollers several times. When it comes together, switch to 2 on the pasta rollers and run through, then 3, and next 4. Fold the dough and repeat. Then repeat starting with numbers 1 through 8. Wrap and set aside. Then repeat with the following three sections of dough doing the same starting with the asterisk. Let dough rest wrapped for thirty minutes.
Switch to spaghetti cutter, and run each sheet of dough through. Dust the noodles with plenty of flour or cornstarch to keep the noodles from sticking. Wrap each section of noodles with plastic and gently place it in a sealed bag. Let rest at least over-night in the refrigerator.
White Miso Sauce with Meatballs and Baby Bok Choy Recipe
1 package of meatless meatballs (Gardein or Whole Foods 365)
3/4 teaspoon of black pepper
4 green onions thinly sliced (divided, plus more for serving)
1 tablespoon of grated fresh ginger
6 baby bok choys (cut down the center from top to bottom and trim ends off)
1/4 cup of White Miso
3 tablespoons of soy sauce divided
3 tablespoons of sesame oil divided
2 tablespoons of canola oil
1 quart of vegetable broth and 4 cups of water
2 tablespoons of rice vinegar
Take ramen noodles out of the refrigerator, or instant ramen noodles (about 4) from the grocery.
Prepare Meatless Meatballs
Place the meatballs in a bowl with half of the green onions, pepper, and 1 1/2 tablespoons of sesame oil and 1 1/2 tablespoons of soy sauce. Mix well.
Add canola oil to a saucepan. Then place meatballs and extra ingredients in the pan and cook on medium, turning the meatballs frequently for eight to ten minutes. Set aside.
In a large pot on medium heat, place 1 1/2 tablespoons of sesame oil, and add the other half of the green onions and ginger. Saute for about a minute. Then add 32 ounces of vegetable broth and four cups of water and stir. After a minute, take out about a cup of the liquid and add to a bowl. Then add the miso and mix until miso dissolves (the liquid will have a creamy appearance). Place the miso fluid back into the pot and stir.
Then add the meatballs to the miso sauce pot. Place heat on low.
Next, cook the ramen noodles in four batches. Place ten cups of water in another pot. When the water reaches a rolling boil, add one batch of the noodles after shaking off extra flour. Cook for two minutes and then using tongs to grab noodles drain thoroughly in a colander. Then add the ramen noodles to the miso sauce. Repeat with the other three batches of ramen noodles.
Turn up the heat to medium in miso sauce and add baby bok choy. Cook for two minutes until bok choy has wilted.
Serve in a bowl and top with a few chopped green onions.
Sending you love and light.