Ramen Noodle Soup with Lamb, Bok Choy and Mushrooms
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
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.