In a saucepan, stir 1 T. red miso into 1 C. of water. When it has dissolved, add 1 T. sesame oil plus soy sauce to taste. Simmer but do not boil.
Trim 2-3 baby bok choys. Remove the 4 largest outer stems from each, wash the bases and slice them in half lengthwise. Cut the remaining head in quarters lengthwise (Or if there is dirt inside, separate all the stems to wash them but then leave them whole).
Arrange the bok choy in a single layer in a skillet and pour the miso over them. Braise five minutes or until tender. Remove from the broth.
Thicken the broth with 1/2 T. corn starch mixed in 2 T. water. Season with pepper and more soy sauce. Pour the thickened sauce over the bok choy and serve.