Ramen Vegetable Soup 🌱🌿 w/ roasted peppers, mushrooms & carrots in a super flavorful broth, these noodles are a must-try for the cozy soup season! (ad)🌱🌿 There’s so much tasty goodness going on, thanks to @itsmalagirl broths Chili Chakra flavor! The depth of flavor is amazing, and recipes like this one are so simple to make, using the Māla Girl veggie tea and broth blends. They’re my secret scoops to add bold flavor so easily. With a combo of 19-26 botanicals, veggies, fungi and even a little cacao butter! 🌱🌿 Now through December 19, @itsmalagirl has you covered for your holiday cooking, where you can get two 8-serving bags for $20 on the website using “munchmeals” at checkout! Check out my Stories to take you there 🌱🌿 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 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.