• 2 cups carrots, peeled & roughly chopped
  • 1 small onion, diced
  • 1 inch ginger, peeled & roughly chopped
  • 2 cloves garlic, crushed & peeled
  • 2 tbsp olive oil
  • 2 tbsp madras curry powder
  • 2 tsp turmeric powder
  • 2 tsp kosher salt
  • 4 cups vegetable stock
  • 14 oz can unsweetened coconut milk
  • 4 cakes Lotus Foods Organic Millet & Brown Rice Ramen

To Serve

  • 4 soft boiled eggs (or 1 cup diced pan-fried tofu)
  • 1 cup red cabbage, shredded
  • ⅓ cup green onion, finely chopped
  • 1-2 tsp toasted sesame seeds

    product used in the recipe

    Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

    • 1

      Add carrots, onion, ginger, and garlic to a food processor. Blend to a fine paste.

    • 2

      Heat oil over medium heat in a large heavy bottomed pot. Add the veggie paste to the pot and stir to sauté. Keep stirring until veggies are fragrant and begin to soften (~3 mins). Add curry powder, turmeric powder, and salt. Stir to combine and sauté for another 2 mins.

    • 3

      Add vegetable stock and stir to combine. Bring mixture up to a boil and reduce to a simmer for 10 mins. Stir in coconut milk and continue to simmer while you cook the noodles. Adjust seasoning with salt.

    • 4

      Fill a separate pot with water and bring to a boil. Add noodles and cook for 3 mins until softened. Rinse in cold water and drain well.

    • 5

      Ladle soup into bowls and add noodles. Top each bowl with soft-boiled egg (or ¼ cup tofu, as preferred), cabbage, green onion, and toasted sesame seeds. Serve immediately.

    product used in the recipe

    Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

    Instruction video