I have made it no secret that I’m a recipe thief. If I see something on your social media with a recipe I like, I ask if I have permission to use the recipe for Recipe Monday for AY About You’s website. I have never been turned down.
This one is from my friend who has her doctorate in engineering and is an associate professor at UCA (shocking that I have smart friends) and not only is she smart, my girl can cook.
Adapted from Dr. Azida Walker’s Easy Ramen Bowls
2 tablespoons vegetable oil
½ pound shitake mushrooms thinly sliced
5 stalks of green onions sliced
6 cups chicken broth
2 tablespoons soy sauce
2 teaspoons sesame oil
4 4oz packages dry ramen noodles
1 head baby bok choy cut lengthwise (you may use two if your family likes more)
1 carrot graded
1# cooked shrimp (or cooked tofu)
Sauté the mushrooms with vegetable oil until tender. Boil eggs for 8 minutes. Cool and peel. Steam the bok choy for 3-4 minutes in a steamer or you can boil this with your broth if you prefer to add some flavor directly to the broth. Add 6 cups of broth and bring to a boil, then add soy sauce and sesame oil. When the water was boiling, remove the ramen noodles only and cook in the broth for 3-4 minutes. Add cooked shrimp (or tofu). Build your bowls with green onions, mushrooms, carrots, bok choy and eggs. This way the kids could build their own and take chances with different flavors and textures.