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. Rinse to remove any grit from between the leaves. 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 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, and 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 boils, 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 pho broth. Stir and cook until bright green, about 1 minute. Remove the broth from the heat and add just half the lime juice. Cut the remaining lime half into wedges. Taste and adjust the seasoning with salt.

Divide the ramen noodles between large bowls and ladle over the hot broth and vegetables. Top the Vietnamese-style ramen with sliced jalapeños and serve with lime wedges and chile garlic sauce.