• Ijeoma I.J. Popoola

Forbidden Rice Ramen with Bok Choy

With the COVID-19 still being a battle, we are trying our best to stay healthy and safe. Part of this new normal is taking very good care of ourselves and being intentional about what we eat. This soup is so filling, delicious, and comforting. This soup can easily be your favorite for a quick and nutritious meal. It's super easy to make and helpful in fighting the flu. In under 15 mins use the ingredients and follow the directions and you have a great lunch or dinner ready to eat.


Ingredients

  • 2 tbsp olive oil

  • 1 bunch green onions - chopped

  • 5 cherry tomatoes sliced

  • 1 tbsp ginger - fresh, cut

  • 1 small carrot - sliced

  • 1 shallot - sliced

  • 3 cups of water

  • 1/4 cup sliced red peppers

  • 2 tbsp soy sauce

  • 2.8 oz rice noodles

  • 1 head of bok choy - pull apart

  • 1 vegetable seasoning

  • Red Pepper Flakes - for topping


Directions

  • Heat olive oil in a Cast Iron pot over medium heat.

  • Add your shallots and cook until soft and translucent.

  • Wash your green onion. Cut off the ends dividing the white part of the bulb into two. Slice as well. Slice up the green part.

  • Add your white part of the green onions, sliced carrots, and sliced ginger to the pot. Cook together for about 2 minutes.

  • Add your water and bring to a simmer. Season to taste with vegetable seasoning. Add soy sauce. Cover and continue to simmer for 2 minutes.

  • Add rice noodles and bok choy to the pot and simmer for 4-8 minutes. Cook until bok choy is tender and noodles are tender.

  • Serve and garnish with green parts of green onions and red pepper flakes. Enjoy.


“This soup can help in fighting the flu and I love that!”

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