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  • Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    30 Mins

  • servings

    4

  • Author

    @herbivoreskitchen

Ingredients

Broth

  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 3 scallions, sliced thin with white & green parts separated
  • 1 qt low sodium vegetable broth

  • ¼ cup tamari

  • 1 tbsp gochujang

Salad

  • 1 tbsp gochujang
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil
  • 1 carrot, washed & spiralized
  • 1 English cucumber, washed & spiralized

  • ½ head purple cabbage, thinly sliced

To Serve

product used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

  • 1

    Heat sesame oil in a large stock pot, then add ginger, garlic, and scallions. Sauté briefly, being careful not to burn.

  • 2

    Add broth, soy sauce, and gochujang sauce. Allow to simmer.

  • 3

    Meanwhile, spiralize carrot and cucumber, thinly slice cabbage, combine in a bowl, and set aside.

  • 4

    Combine gochujang, rice vinegar, soy sauce, maple syrup, and sesame oil, and toss with the vegetables.

  • 5

    Prepare noodles in per directions on package.

  • 6

    Add noodles to bowls, ladle hot broth over, and top with vegetable salad. Finish with a small spoonful of kimchi, sesame seeds, and scallion greens.

product used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

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