Ingredients:
- 2 bell peppers
- 1 tbsp avocado oil
- 2 large carrots, finely diced
- 8 oz. of either white or cremini mushrooms, thinly sliced
- 1 small red onion, finely chopped
- Māla Girl Sparkle Salt, to taste
- 2 packets (3 oz. each) of ramen noodles
- 6 tbsp Māla Girl Chili Chakra
- 4 cups of filtered water
- 1 cup of full-fat coconut milk
- 1 lemon wedge (for serving)
- 1/3 cup of scallions, thinly sliced
- 2-3 tbsp of finely chopped cilantro or fresh parsley
Culinary Method:
- Roasting the Bell Peppers: Preheat your oven to 400°F (200°C). Cut the bell peppers into bite-sized pieces and place them on a parchment-lined baking tray. Roast in the oven for 20-25 minutes, tossing halfway through, until they begin to brown. Remove and set aside.
- Sautéing the Base: In a large pan or pot, heat the avocado oil over medium to medium-low heat. Add carrots, mushrooms, red onion, and a sprinkle of Sparkle Salt. Cover and cook for 15-20 minutes, stirring occasionally. Add splashes of water as needed to prevent sticking, allowing some browning for added flavor.
- Preparing the Ramen: While the vegetables are cooking, prepare the ramen according to package instructions, omitting the flavor packets. Cook until al dente, then drain and rinse.
- Combining the Ingredients: To your vegetable mix, add the Chili Chakra, water, and coconut milk, stirring well to combine. Then, mix in the roasted bell peppers and prepared ramen. Let it simmer gently for 2-3 minutes.
- Final Touches: Squeeze in the juice of the lemon wedge. Divide the soup into bowls.
- Garnishing: Garnish each serving with sliced scallions and a sprinkling of cilantro or parsley.
Serve this refined ramen vegetable soup and enjoy a harmonious blend of flavors and textures, perfect for a nourishing and delightful meal
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