1 1/2pound baby bok choy (about 6 heads), or Shanghai bok choy
3tablespoons unsalted butter, at room temperature
3tablespoons white or yellow miso paste
2tablespoons olive oil
1tablespoon freshly squeezed lemon juice
Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, then pat dry to remove any excess water. In a small bowl, mix together the butter and miso with a fork until well combined.
Prepare a medium-hot fire -- a hotter fire will burn the miso paste -- n a charcoal or gas grill. Put the bok choy stalks in a large bowl. Using your hands (or a fork), coat the bok choy with the miso butter. Arrange the bok choy, cut side down, on the grill grate. Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn the bok choy with tongs, re-cover, and grill for 5 to 6 minutes more, until golden and crisp-tender.
While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise into a cigar shape. Slice the leaves crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle the leaves with the oil and lemon juice, sprinkle with a pinch of kosher salt and 1/4 teaspoon black pepper. Toss to combine.
Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy. Serve immediately.