1 yellow onion, peeled and thinly sliced

1 medium carrot, peeled and cut into short sticks

3 minced garlic cloves

1 tablespoon of minced ginger

1 bunch of thinly sliced Bok Choy

4 cups of Vegetable stock

2 tablespoons of low sodium gluten free Tamari sauce

1 lime juiced

1 serrano peper, sliced into thin rounds and seeded

4-5 cakes of GF Brown Rice  Ramen Noodles cooked according to package directions.

1 cup of washed mung beans~ for garnish

chopped cilantro for garnish

In a pan sauté sliced onion and carrots for 7-8 minutes on medium heat and add water as needed to prevent sticking.

Then add garlic, ginger, bok choy, vegetable stock, tamari, lime juice, and serrano pepper.

Next lower the heat and cook for 10 minutes.

While that is cooking. Prepare the gluten free ramen noodles according to the  package directions.  Drain water and place gluten free ramen noodles in bowls.

Add the soup in the bowls with the ramen and additional toppings as a garnish.