Ramen Noodle Soup with Lamb, Bok Choy and Mushrooms
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.
  • 2 tablespoons sesame oil
  • 1/3 cup onion diced
  • 2 cups cooked lamb cut into medium size pieces
  • 2 cups mushrooms
  • 2 cups Saffron Road's Classic Culinary Lamb Broth
  • 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 choppped
  • 5 ounces ramen noodles (or curly noodles) uncooked
  1. Heat a medium size deep saucepan with the sesame oil.
  2. Add the diced onions and saute until translucent, about 3-4 minutes.
  3. Add 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.
  4. Add the chopped garlic and ginger then the Saffron Road Classic Culinary Lamb Broth .
  5. Add the spices, bok choy and scallions. Bring to a boil, raising the heat to make that happen a little quicker.
  6. Add the curly noodles and reduce the heat to a simmer. Cook for the amount of time determined on the package of the noodles.
  7. Once 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.
Recipe by Saffron Road Food at http://www.saffronroadfood.com/2014/05/02/20470-autosave/