• 2 tbsp sesame oil
  • 1 medium yellow onion roughly chopped
  • 1 small shallot roughly chopped
  • 4 large cloves garlic minced
  • 4 inch piece ginger peeled & minced
  • 2 green onions chopped
  • ¾ tsp salt plus more to taste if needed
  • 2 tbsp tamari divided & more to taste
  • 6 cups vegetable broth
  • 4 inch piece kombu seaweed optional
  • 1 oz dried porcini mushrooms
  • 1 tbsp white miso



  • green onion
  • cilantro
  • sesame seeds
  • chili oil optional

products used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

  • 1

    In a large stock pot, heat oil over medium heat. Add onion and shallots, sauté ~5-7 mins until softened. Add garlic, ginger and green onion, continue cooking ~5 mins.

  • 2

    Add 1 tbsp tamari, stir well to coat and let cook for a minute, then a little bit of vegetable broth to deglaze pan. Add remaining vegetable broth, salt, kombu, dried mushrooms and 1 tbsp of tamari.

  • 3

    Bring to a simmer, then reduce heat to low and cook for at least 1 hour, preferably 2-3.

  • 4

    Strain broth into another pot and discard vegetables. Add miso to broth. Add ramen and cook for a few minutes until softened.

  • 5

    Meanwhile, sear tofu and mushrooms in a pan over medium heat with a bit of oil (we use sesame). Prepare vegetables for garnish. ⁣

  • 6

    Ladle broth and ramen into a large bowl and top with tofu, mushrooms, carrot, radish, baby bok choy (which will steam quickly in the hot broth), cilantro, green onion, and sesame seeds, as well as chili oil if using.

  • 7


products used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)