Inspired by Dooney’s Kitchen and one Chicken noodle soup that haunted me all day the day before. Since I’m not eating chicken for now. I went with fish.
3 cooking spoons of pre made gbegiri
1 Cod fish (cut into bite sized chunks)
1/2 Red bell pepper (chopped )
1/2 Green bell pepper (chopped )
1/2 Yellow Bell Pepper (chopped )
1 small onion.
1/2 cup cooked al dente pasta
In a pot or wok,add about a cup of water season lightly, add onions and parboil fish for 5 minutes, add pre cooked gbegiri, allow to simmer for 1 minute then add chopped peppers.
Allow to cook on medium heat for 7 minutes before adding the pasta last.
Turn off the heat after 3 -5 minutes.
*Note don’t turn the soup with a spoon, shake the pot or wok together while it is on the heat so the fish or the pasta won’t disintegrate
*gbegiri thickens quickly so you may need to add some more water as you cook cause what you want is a light (but not watery)not thick soup.