Post ID: 231

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


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)


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.


0 Reviews

All fields are required to submit a review.