Creamy Tomato Soup Ramen Recipe
Ingredients:
• 6 large tomatoes
• 1/2 yellow onion (finely chopped)
• 3 cloves of garlic (minced)
• 200ml Cooking cream
• Dry basil and parsley (optional)
• 5 cups of water
• 3-4 tsp Salt (adjusted to taste)
• 3 tsp mushroom powder
Instructions:
1. Boil a pot of water and blanch the tomatoes for a few minutes. Peel off the skin, and chop them.
2. In a separate pot, sauté finely chopped onions and minced garlic until translucent.
3. Add the chopped tomatoes to the pot and cook until they break down and release their juices.
4. Pour in water to achieve your desired soup consistency. Simmer the soup about 10 mins in medium heat.
5. Turn off the heat. Let the soup cool down. Transfer the 1/4 soup with tomatoes, garlic and onions to a blender and blend until smooth. Return the blended soup to the pot.
6. Season with mushrooms powder, salt, pepper, dry basil, and parsley. Adjust the seasoning to your taste.
7. Allow the soup to simmer in lower heat then stir in cooking cream for a rich, creamy texture. Turn off heat.
8. Cook your favorite ramen noodles separately according to package instructions.
9. Serve the creamy tomato soup over the cooked ramen noodles.
Enjoy your delicious and comforting creamy tomato soup ramen!
Notes:
- If you would like to have thicker soup, add more tomatoes.
- If you don’t have Mushroom Powder, you can substitute it with 1 cup of chicken or vegetable stock, reduce 1 cup of water in the recipe. Adjust the salt amount to suit your desired taste.
Air Fryer Chicken Breast Recipe:
Ingredients:
• 1 chicken breast with skin
• Garlic powder, salt, pepper, ginger powder, rosemary, cornstarch
• Cooking oil
Instructions:
1. Preheat air fryer to 180°C (356°F).
2. Season chicken with garlic powder, salt, pepper, ginger powder, and rosemary.
3. Lightly coat with cornstarch and cooking oil.
4. Air fry for about 10-12 minutes or until cooked through and the skin is crispy.
5. Rest before slicing.
Enjoy your quick and crispy air-fried chicken breast!