4heads baby bok choy, base removed and leaves separated
2bundles ramen noodles(gluten-free if necessary)
1cupfrozen sweet corn
2tablespoonssoy sauce or tamari
2scallions, sliced thinly
In a large pot, heat the oil over medium heat. Add the ginger, garlic, and shallot and cook, stirring, until softened and fragrant, about 3 minutes. Add the miso and cook, stirring, for 30 seconds.
Stir in the sriracha and vegetable broth and bring to a simmer.
Add the bok choy, cover, and cook for 3 minutes, until wilted. Add the noodles, and stir well. Cook for 3 minutes, or according to package instructions. During the last minute of cooking time, add the edamame and frozen corn and cook for 1 minute, then turn off the heat. Stir in the soy sauce and scallions, and adjust the seasoning to taste with more spice and/or soy sauce.