Ugly Produce. Delivered.

Roasted Bok Choy with Miso Ginger Dressing

Recipe and photo by Hetal Vasavada of  Milk and Cardamom

Recipe and photo by Hetal Vasavada of Milk and Cardamom

Cleaning out my fridge often means coming to terms with the fact that I tend to buy a lot of condiments. The good news is that sauces, especially salty ones like miso, soy sauce, and Sriracha, take a very long time to go bad and give you lots of leeway for using them up. This recipe is a great way to put your leftover seasonings to work (plus that stray nub of ginger you might have around), elevating humble Bok choy into a truly amazing vegetable side dish.


Miso Ginger Dressing

  • 2 Tbsp olive oil*

  • 1 1/2 Tbsp rice wine vinegar

  • 1 tsp miso paste

  • 1 tsp ginger*, minced

  • 1 garlic clove*,  minced

  • 1 tsp honey*

  • 1 tsp Sriracha*

  • 1/2 tsp soy sauce

  • 1/4 tsp sesame oil

Roasted Bok Choy

  • 2 heads of Bok choy*, cut in half lengthwise

  • 1 Tbsp olive oil*

  • Sesame seeds, for garnish

*Ingredient available to add to your Imperfect box


  1. Preheat oven to 425 F.

  2. In a small bowl, whisk together all the ingredients for the dressing until smooth.

  3. Place the bok choy halves cut side down onto a baking sheet. Drizzle with olive oil and season each side with salt and pepper.

  4. Roast for 10 minutes until the leaves start to brown and crisp.

  5. Remove from the oven. Drizzle with miso ginger dressing and sprinkle on some sesame seeds. Serve while warm.

Recipe Notes and Variations

This recipe also works very well with Brussels sprouts or any hearty green you have in your fridge. If you find any stray wine or sake during your fridge clean out, add a splash of that to the marinade for acidity. If you don’t already have miso in your fridge, I recommend that you buy some shio (light) miso, since it’s basically imperishable and makes veggies, soups, and dressings extra savory and delicious.