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Ramen Vegetable Soup
@Theeasyveganmeals
Ingredients
2 bell peppers
1 tbsp avocado oil
2 large carrots, diced small
8 oz. white or cremini mushrooms, sliced
1 small red onion, finely chopped
Māla Girl Sparkle Salt
2 3-oz. packages ramen (2 ramen “cakes”)
6 tbsp Māla Girl Chili Chakra
4 cups filtered water
1 cup full-fat coconut milk
Lemon wedge for serving
1/3 cup scallions, thinly sliced
2-3 tbsp finely chopped cilantro or fresh parsley
Method
Preheat oven to 400 degrees F. Dice bell peppers in bite-sized pieces and arrange them on a baking tray lined with parchment paper. Place tray into oven and roast 20-25 min, tossing halfway, until starting to brown in spots. Remove tray from oven.
In a large pan or pot over medium heat to medium-low heat, add avocado oil, carrots, mushrooms, red onion and Sparkle Salt. Stir, cover with lid, and cook 15-20 min stirring periodically until carrots are tender, adding splashes of water as needed to prevent burning. Some browning is fine and adds flavor.
Meanwhile, cook ramen according to package directions (discarding flavor packets) until al dente, then drain and rinse ramen.
Add Chili Chakra, water, and coconut milk to the pan/pot and stir well to combine. Add roasted peppers and ramen, stir and cook 2-3 min at gentle simmer. Squeeze in juice of lemon wedge and divide into bowls. Top with scallions and cilantro/parsley.
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anetsmunchmealsl
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