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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 soy sauce/tamari

  • 1 tbsp gochujang

Salad

  • 1 carrot
  • 1 cucumber

  • ½ head purple cabbage

  • 1 tbsp gochujang
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce/tamari
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil

To Serve

product used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

  • 1

    Cook noodles according to directions on package.

  • 2

    While noodles are cooking, heat oil in a large stock pot, add ginger, garlic, and scallions and sauté briefly, being careful not to burn. Add broth, soy sauce, and gochujang and simmer while you prepare other ingredients.

  • 3

    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

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

product used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

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