• Course


  • Prep time

    15 Minutes

  • cook time

    25 Minutes

  • servings



  •  tbsp sesame oil, plus more for serving
  • 8 oz shiitake or button mushrooms, sliced
  • 2 tsp avocado oil
  • 1 small onion, chopped
  • 6 cloves garlic, minced
  • 4 cups vegan 'beef broth' or vegetable broth
  • 2 cups vegan kimchi
  • ¼ tbsp vegan gochujang Korean red pepper paste
  • ¼ cup rice vinegar
  • 2 tbsp coconut sugar
  • 2 tsp toasted sesame seeds, plus more for serving
  • 4 cakes Lotus Foods Organic Millet & Brown Rice Ramen
  • 1 cucumber, thinly sliced
  • 2 carrots, thinly sliced
  • green onion, chopped
  • dried seaweed, cut into strips
  • salt, to taste

product used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

  • 1

    In a large bowl, gently toss mushrooms with 1 tbsp sesame oil. Set aside.

  • 2

    Heat avocado oil in a pot on medium-high heat. Add onions and cook until translucent (~5 mins).

  • 3

    Add garlic and mushrooms. Stirring frequently, cook until garlic becomes fragrant, and mushrooms begin to release moisture (~5 mins).

  • 4

    Add broth and reduce heat to low. Cover and simmer.

  • 5

    While broth is simmering, add kimchi to a large bowl, and cut into bite-sized pieces with scissors. Add 1 tbsp sesame oil, gochujang, rice vinegar, coconut sugar, and toasted sesame seeds. Mix to thoroughly combine.

  • 6

    Cook noodles according to directions on package. Drain, rinse, and toss with kimchi mixture, making sure to coat in kimchi sauce.

  • 7

    To serve, ladle 1 cup broth into bowl. Place noodles on top and serve hot with cucumber, carrots, green onion, seaweed, sesame seeds, and ½ tablespoon sesame oil.

product used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)