Steamed Bok Choy with Miso Lime Sauce - Cook For Your Life- anti-cancer recipes

Steamed Bok Choy with Miso Lime Sauce

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 7 ingredients
Bok choy is a delicious cruciferous Chinese green that happily is now pretty much available everywhere. My favorites are the small, sweet and tender baby bok choy. I think they are at their best...


  • 1 tablespoon rice wine vinegar, mixed with 2 tablespoons water
  • 1 teaspoons sugar, or to taste
  • 2 tablespoons white miso paste (miso shiro)
  • 1 teaspoon soy sauce
  • 1 to 2 tablespoons lime juice
  • 2 bunches baby bok choy, washed, root ends trimmed off to separate the leaves
  • Sea salt, to taste

Nutrition Facts


30 cals


1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


5 g


2 g


1 g


2 g


393 mg


  1. In a small saucepan, boil the vinegar mixture for 5 minutes. Add the sugar and stir, cooking until it dissolves. Reduce the heat to low, and with a small whisk beat in the miso paste and soy sauce, until smooth and well blended.
  2. Beat in the lime juice 1 teaspoon at a time, tasting as you go for the desired amount of citrus. The sauce should be thick and creamy but not solid. If it seems a little stiff add the water to it, a teaspoon at a time. Set aside, cover and keep warm.
  3. Meanwhile, bring 1-inch of water to a boil in a large saucepan. Place a steamer basket in the saucepan, then lay the bok choy leaves into basket, sprinkle with a little salt and steam until the greens are wilted and the white stems are just tender, about 3-5 minutes.
  4. Remove the steamer from the heat and arrange the bok choy on a platter. Stir the sauce and spoon over the bok choy. Eat immediately!

Chef Tips

Baby Bok Choy are usually about 2½ to 3-inches long. If you can only find the bigger, longer bok choy, then trim off the root ends and cut the stems diagonally into thick 2-inch slices. Put the thicker white parts in the steamer first. Cook for 3 minutes then add the green tops and cook for 2 minutes more.

If you don’t have a steamer, bring about 1-inch of salted water to a boil either in a wok, my personal preference, or in a wide sauté pan. Stir-cook the greens in the boiling water until the white stems are just tender, about 3-5 minutes. Lift the bok choy out of the water and quickly drain on paper towels before arranging on a platter.

Miso paste is usually located near the tofu in your grocery store.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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