• ½ Cup Mushrooms
        • 3 Medium Carrots
        • 1 Package Kelp Noodles
        • 1 Crown Broccoli
        • ½ Cup Bean Sprouts
        • 1 Bell Pepper
        • 3-5 Radishes
        • 1 Handful Microgreens
        • 2 Cups Fresh Coconut Milk
        • 2 TBSP Green Curry Paste
        • 2 Limes
        • 1 Bottle of Sol-ti GINGER SuperShot
        • Sesame Seeds to taste
        • Chili Pepper Flakes to taste
        • 1 Cup Water (if needed)

1. Begin by preparing the vegetables. Slice the carrots,
radishes, and mushrooms into thin slices, chop the
broccoli crown into bite size pieces, and thinly slice
the bell peppers.

2. In a large bowl combine the GINGER SuperShot,
coconut milk, and green curry paste together and
whisk until smooth. (If your coconut milk is thick like
cream I recommend adding water to taste, if your
coconut milk is light do not add water).

3. Add the kelp noodles and vegetables to the bowl
and let sit for 10 minutes.

4. Garnish the ramen with microgreens, sesame
seeds, chili pepper and a freshly squeezed lime
wedge. Serve immediately.

Enjoy!