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  • Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    30 Mins

  • servings

    4

  • Author

    @herbivoreskitchen

Ingredients

For the broth:

  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger minced
  • 2 cloves garlic minced
  • 3 scallions sliced thin with the white and green parts separated
  • 1 qt low-sodium veg broth
  • 1/4 cup tamari
  • 1 tbsp gochujang

For the sweet & sour salad:

  • 1 tbsp gochujang
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil
  • 1 carrot washed and spiralized
  • 1 English cucumber washed and spiralized
  • 1/2 head purple cabbage sliced thin

Putting the bowls together:

products used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

  • 1

    Heat the sesame oil in a large stock pot. When hot, add the fresh ginger, garlic & scallions. Sauté briefly, being careful not to burn.

  • 2

    Add the vegetable broth, soy sauce & gochujang sauce. Allow to simmer while you prepare the other ingredients.

  • 3

    Spiralize the carrot & the cucumber. Thin slice the purple cabbage. Combine in a bowl & set aside.

  • 4

    Combine the gochujang, rice vinegar, soy sauce, maple syrup & sesame oil. Toss with the vegetables.

  • 5

    Prepare ramen noodles in accordance with package directions.

  • 6

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

products used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)