Post ID: 231

This recipe has already been read 42 times!

Ramen Noodle Soup with Lamb, Bok Choy and Mushrooms

By GR    

November 3, 2017

Homemade ramen noodle soup is nothing like the boxed versions- everything is made from scratch in this simple and pretty quick recipe anyone can make.

  • Yields: 4 Servings

Ingredients

2 tablespoons sesame oil

1/3 cup onion diced

2 cups cooked lamb cut into medium size pieces (preferably boneless)

2 cups mushrooms sliced

1 teaspoon rice vinegar

3 cloves garlic chopped

1 teaspoon sushi ginger (or fresh ginger)

1/2 teaspoon salt or more to taste

1/4 teaspoon freshly ground black pepper

1/2 teaspoon red chili flakes

1-2 cups bok choy leaves

3 scallion greens chopped

5 ounces ramen noodles (or curly noodles) uncooked

2 cups lamb broth (halal-certified)

Directions

1Heat a medium size deep saucepan with the sesame oil.

2Add the diced onions and saute until translucent, about 3-4 minutes.

3Add the cooked lamb then the mushrooms. Cook until the mushrooms have shrunk up a bit and lost their moisture, then add the rice vinegar. Keep the heat on medium-high until the vinegar has cooked down significantly.

4Add the chopped garlic and ginger then the broth.

5Add the spices, bok choy and scallions. Bring to a boil, raising the heat to make that happen a little quicker.

6Add the curly noodles and reduce the heat to a simmer. Cook for the amount of time determined on the package of the noodles.

7Once the dish is ready to serve, consider adding a dash of red pepper flakes, black pepper, sesame oil and/or fresh scallions to the top.

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