Vietnamese Style Ramen

Place a medium saucepan of salted water on to boil for the ramen noodles. Trim and chop the bok choy, keeping the stems and leaves separate. Peel and thinly slice the carrots. Thinly slice the jalapeño into rounds.

Place a large pot over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add just the chopped bok choy stems and sliced carrots. Cook, stirring constantly, until slightly softened, about 2 to 3 minutes. Add 3 cups water, pho broth concentrate, tamari, white miso paste, and whisk well to dissolve the miso. Bring the broth to a boil, reduce heat to low, and simmer until you’re ready to plate.

Once the water in the saucepan is boiling, add the ramen noodles and cook until just al dente, about 1 to 2 minutes. Drain noodles and rinse under cool water to stop the cooking process.

Add the bok choy leaves to the broth. Stir and cook until bright green, about 1 minute. Halve the lime. Remove broth from the heat and squeeze in the juice from just half the lime. Cut the remaining lime half into wedges. Taste and adjust the seasoning with salt.

Pick basil leaves from their stems. Divide the ramen noodles between large bowls and ladle in the hot broth and vegetables. Top the ramen with sliced jalapeños and basil leaves, and serve with chile garlic sauce and lime wedges.