Rice Ramen Recipes

Forbidden Rice Ramen Bowls

Kris Kelly @ goofyfootfoods.com

Forbidden Rice Ramen Bowls.JPG


  • 1 Package Forbidden Rice Ramen (4 ramen cakes are in each package - makes 4 bowls)

Roasted squash / soup

  • 1 medium-large butternut squash, peeled and cubed (about 4 cups)

  • 1 tablespoon organic balsamic vinegar

  • 1 tablespoon organic extra-virgin olive oil or coconut oil

  • 1/2 teaspoon high-quality sea salt (I used Himalayan)

  • 1 tablespoon fresh rosemary, finely chopped


  • 2 cups roasted, diced butternut squash

  • 1 small yellow onion, diced

  • 3 small cloves garlic, finely chopped

  • 1 teaspoon fresh rosemary, finely chopped

  • 1 tablespoon freshly grated ginger

  • 4 cups organic vegetable broth (homemade or store-bought is fine)

  • 1/2 teaspoon high quality sea salt

  • Fresh cracked pepper to taste


Gingered Kale

  • 1 large bunch dino (Lacinato) kale, chopped (about 3-4 cups)

  • 1 heaping tablespoon fresh ginger, finely grated

  • 1 tablespoon extra virgin olive oil or coconut oil

  • 1 tablespoon mirin

  • 1 tablespoon coconut aminos or tamari



  1. Preheat oven to 400 degrees F.

  2. Prepare squash. Peel and cut squash into bite-size cubes. You should end up with about 4 cups of cubed squash.

  3. Add prepared squash to a large bowl and drizzle with 1 tablespoon balsamic vinegar, 1 tablespoon extra virgin olive oil, 1 tablespoon chopped rosemary and sea salt. Toss until well coated.

  4. Transfer to a large baking sheet and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.

  5. Remove half the squash from the pan and set aside. (You'll only be using half of the roasted squash for your soup. The other half will be used to garnish your bowls).


  1. Heat a large soup pot over medium-high heat with 1 tablespoon coconut oil. Add chopped onion. Sautè 4-5 minutes or until translucent.

  2. Add garlic, ginger and rosemary. Stir and continue cooking another 2 minutes.

  3. Add half the roasted squash and 4 cups vegetable broth.

  4. Bring to a boil and reduce heat to simmer. Continue to simmer 10 minutes. This goes quickly as the squash is already cooked. You're simply heating the broth and allowing the flavors to come together.

  5. Taste and adjust the seasoning. Add more salt and pepper if needed.

  6. Allow to cool slightly. Use an immersion blender and blend until creamy.

Gingered Kale

  1. Using a medium-size skillet over medium-high heat, add 1 tablespoon extra-virgin olive oil or coconut oil, 1 tablespoon mirin and 1 heaping tablespoon freshly grated ginger. Give a stir. Sauté for 1 minute - you're wanting to make sure the ginger is sizzling. Quickly add your chopped kale and stir until well coated with the oil, mirin and ginger.

  2. Drizzle 1 tablespoon coconut aminos or tamari over the kale and stir.

  3. The kale should be bright green but soft when finished. The whole process takes 4-5 minutes.

  4. Remove from heat.


  1. Prepare noodles according to package direction.

  2. Divide soup and noodles among 4 bowls. Add roasted squash cubes, gingered kale and top with pumpkin seeds.

  3. Serve warm!

  4. ENJOY!



  • vegan, gluten-free, dairy-free, soy-free

  • All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.