Baby bok choy with miso-ginger dressing

PersonalPoints™ per serving
Total Time
26 min
8 min
18 min
In case you never knew, there are actually three types of miso: white, yellow, and red. White miso, also known as sweet miso, is fermented for the shortest amount of time, making it mild and delicate. It is best used for dressings, soups, and sauces. Yellow miso is fermented a bit longer, so its flavor is bolder and is mostly used in cooking. Red miso is fermented the longest and has a bold, assertive flavor. It is best suited for hearty dishes like braises and marinades. Also you need to keep in mind that only white miso is gluten-free, which is what this simple bok choy recipe calls for.




Canola oil

1 Tbsp

Garlic clove(s)

3 large clove(s), thinly sliced

Uncooked bok choy

1 pound(s), baby variety, halved lengthwise

Table salt

¼ tsp

Rice vinegar

2½ Tbsp

White miso

2 Tbsp


1 fl oz, (about 2 Tbsp)

Dark sesame oil

2 tsp, (Asian)

Ginger root

2 tsp, grated peeled fresh


  1. Combine water, canola oil, and garlic in large skillet; bring to simmer over low heat. Add bok choy and salt; cook, covered, until tender, 12–15 minutes. Drain well, leaving bok choy in skillet.
  2. Meanwhile, to make dressing, whisk together vinegar, miso, mirin, sesame oil, and ginger in small bowl.
  3. When bok choy is drained, add vinegar mixture and bring to simmer; cook, stirring, until syrupy, about 2 minutes. Serve hot, warm, or at room temperature.
  4. Per serving: 3/4 cup