Finely chop the onion. Separate the bok choy into white stems and green leaves. Cut both into bite-sized pieces.

Finely chop the garlic and grate or finely chop the ginger.

Rinse the rice under cold water until the water runs clear.

Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until translucent. Then add the white stems of the bok choy and sauté briefly with them.

Add the chopped garlic and sauté for about a minute until fragrant. Make sure it doesn't brown.

Add the green leaves of the bok choy and sauté them only very briefly before immediately pouring in the water.

Bring the water to a boil. Once it boils, add the rinsed rice and the vegetable broth powder. Reduce the heat to medium and let the soup simmer covered for about 35 minutes, or until the rice is very soft and the soup is thick. The exact cooking time may vary depending on the type of rice.

Just before serving the soup, stir in the finely chopped ginger.

Taste the rice soup and season with salt and pepper if needed. Serve the soup warm.

Enjoy your meal!!!