Bok Choy with Miso Dressing

  • Servings : 3
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

I can eat cous cous like there’s no tomorrow but if you’re not a fan you can use pasta or quinoa and just don’t add raisins. I just kinda peeked around the kitchen to see what I had and threw this together really quick and it turned out great well! Miso paste can be a tad pricey but the tub I have has lasted me like a year since only a little is ever called for at a time. I’m using brown miso.


  • 2 cloves garlic
  • 1 Tablespoon miso paste
  • 2 Tablespoon soy sauce
  • 1/2 teaspoon rice vinegar
  • 1 teaspoon maple syrup or brown sugar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon chili sauce (optional)
  • 1 medium carrot, shredded
  • 2 -3 cups cooked Israeli cous cous
  • broth
  • garlic powder
  • 2 head of bok choy


Step 1

Cook cous cous according to package instructions but add 1/3 c golden raisins, 1 teaspoon of garlic powder and 1/2 teaspoon of salt. Just before it's done cooking, add in 1 medium shredded carrot

Step 2

Steam bok choy

Step 3

For the miso sauce add garlic cloves, miso paste, soy sauce, rice vinegar, maple syrup (or sugar), and chili sauce (if using), to a bowl and mix well.

Step 4

Plate your cous cous, top with bok choy, and sprinkle with miso dressing

Step 5


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