In my pantry today
- Ramen noodles
- 2 c red Russian kale, stems removed
- 1 white radish
- 1/4 large Vidalia onion
- 2 c vegetable broth
- 1 packet Swanson® FlavorBoost / 1 c water
- 1.5 tsp soy sauce
- 1.5 tsp turmeric
- 1/4 tsp Good Seasoning® dressing mix
- 1 tsp garlic
- 1 tsp red hot chili powder
- 1/4 tsp asafoetida
In a bowl with sides large enough to suggest privacy for its innards, take 1/2 tsp soy sauce and give your bite-size cuts of kale a tender deep tissue massage. Add thinly-sliced radish and onion and toss everything together so as to ensure the two tagalongs don’t get jealous on missing out on that massage (I mean, I know I’d be). Put the mix in the fridge to sit for at least 15m. Mine went several hours, only to its benefit.
In an appropriately-sized vessel, combine the remainder of your soy sauce with 1 tsp garlic, 1/2 tsp turmeric, Good Seasonings®, water and chili powder. Bring to a boil then let simmer on L until mealtime.
Then upon the time of the dining, remove kale mix from the fridge to bring it to room temperature. Bring broth back to a boil and sink in your ramen. Let boil for 4m, then pour their al dente selves along with their broth into a bowl (the noodles will finish cooking there in just a minute or two while its too hot to eat anyway). Top with the kale-onion-radish mix that’s been marinating (in my case, all day), then top that with the cashews you took out of the food processor a third of the way through becoming cashew butter. The soup was flavorful and very spicy; the ground cashews were just sweet and rich enough to complement the heat beyond my expectations. And I’ve never before known radishes to be anything other than salad bar passovers. This was unexpectedly good! 5 spoons!