Ramen Noodle Soup with Lamb, Bok Choy and Mushrooms

Here in the U.S., the Thanksgiving holiday and Black Friday shopping extravaganzas are both over. The big whole turkey meal and turkey leftovers are gone for most people and perhaps the mere thought of  anything made with it like turkey soup, turkey hash, turkey burgers, turkey lasagna, and turkey sandwiches are making people seriously tired of the same ingredient on a different day. Other than the fact that some researchers say turkey actually does make you feel sleepy. But that’s besides the point. I thought you might want a recipe with a different type of meat, probably one of the most misunderstood meats in the country (perhaps next to goat meat)- the other dark meatlamb. You don’t often see lamb meat in Asian dishes (at least I don’t), but based on the suggestion of someone who asked for a recipe using ramen, I decided to look into the various ways homemade ramen dishes are done (absolutely no box meals here with an overdose of MSG) and created my own twist on ramen noodle soup recipes that are often made with pork, chicken or beef.

top view lamb ramen soup

Here are most of the ingredients used in the recipe, although one two that are often used in Asian recipes, particularly Japanese ones are miso and soy sauce, which I did not use because I did not have the halal versions on hand. I’ll list some of those resources at the end of this post, but rest assured, the dish is still quite delicious without them. ingredients for lamb ramen One of the reasons this dish is hearty and rich is because of the addition of not just the lamb but the added lamb broth, a unique new product by Saffron Road that I introduced you to last week in this post.  As noted on their website and a statement I concur with, “studies by the Weston Price Foundationshow that Saffron Road’s broths can promote good digestion, strengthen joints and increase respiratory health.” SR Lamb Broth For the noodles, or the ‘ramen’, I used these curly soba noodles but you can use other types of noodles such as lo mein, if you like or prefer. curly noodles Get some pretty hearty mushrooms like crimini. Button mushrooms are fine, too. They’ll be sliced thin or thick, however you prefer. Here’s a tip on how to clean them. mushrooms in bowl Another special ingredient is green bok choy, a wonderful and delicate green common to Asian cooking and also known as Chinese cabbage. In this recipe I only use the greens (the stems I saved and added to eggs to make an Asian style omelette). Bok Choy 700 You’ll need a good quality sesame oil to start with, too. That’s what makes the dish taste especially Asian, in my opinion. I even add a little bit to the end result for added flavor. sesame seed oil For the ginger, I used some leftover sushi ginger (unopened), but you could use any type of fresh ginger, nicely shaved or finely chopped. sushi ginger When preparing the dish, have everything ready to go because it goes pretty fast. onions If the bok choy, scallions (or any type of greens) wilt then just place them in some fresh cold water for a few minutes and they’ll crisp right up. bok choy in cold water So to get started, chop the onions and sauté lightly in the sesame oil. onions and garlic Next, add the lamb then mushrooms. I used cooked lamb because I had it on hand, which makes this dish go really quickly. mushrooms The mushrooms add a touch of earthiness to this dish, so unless you really have to, don’t skip out on this ingredient. Also, I added just a splash of rice vinegar. It helps to cut the fat or grease from the lamb, which in my case was really fresh and ‘gamey’ so it needed the vinegar. add splash of vinegar Of course you need some spices, but i really don’t go overboard in this dish- just some salt, black pepper (although white pepper is a great alternative) add bok choy salt and pepper and a little chili pepper flakes. add chili flakes Then add the broth and the bok choy leaves and the scallions, although some people prefer to have the scallions added fresh at the end. Wait for it all to come to a boil. bring to boil Then add the curly noodles. add curly noodles Once they’re softened, turn it way down to a simmer until you’re ready to serve. more curly noodles I always add little extra pepper on top, but you don’t have to do that if you don’t want to. reduce heat and simmer Once ready, serve piping hot in deep bowls and offer chop sticks to pull out the noodles. Mine are still packed away in boxes somewhere, but if I could find them I would have preferred those over a spoon any day. view from top Leave the spoon for the broth, in my opinion. lamb ramen for pic monkey 2 It’s not just a pretty soup, but it’s also highly nutritious with the lamb meat, broth and veggies. lamb ramen for pic monkey Which is probably why I took so many pictures of it… ramen in bowl with spoon 2 Sometimes I feel like the food papparazzi. ramen in bowl with spoon on side And my payment is the reward of the food which is photographed. ramen in bowl Even if you’re not a fan of some of these ingredients or you’re a little apprehensive to try something you’ve maybe not tasted before, it’s worth the effort to shop around for them. You’ll be surprised at how many regular groceries carry Asian produce these days. When it comes to some halal products for making Asian recipes, you might want to check out some of these links: Halal Miso Paste Is Soy Sauce Halal? Naturally Brewed Soy Sauce: There May Be Alcohol in Your Fried Rice Tasty Alternatives to Soy Sauce Bragg’s Liquid Amino Acids (Alcohol-Free) Molasses, as used in this Orange-Lime Asian Sauce You can also refer to this links to answer some commonly asked questions about eating out, particularly at ethnic restaurants: What to look for in restaurant menus that could tip you off to dishes made with non-halal ingredients

Ramen Noodle Soup with Lamb, Bok Choy and Mushrooms

By Yvonne Published: December 2, 2013

  • Yield: 4 Servings

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.



  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 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.

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  1. Hi,
    This looks amazing. The only thing I couldn’t find was the quantity of lamb you used in your recipe. Either its my eyes or I am not reading it right but I cant seem to find that bit of info anywhere on this page.

  2. Assalaamu aleikum. I just wondered how the miso and soy sauce might be added to the recipe? Is what amounts and when? Jazak’Allah khair. Assalaamu aleikum.

  3. Salam sister. In Australia I can’t find halal lamb broth. What do you suggest? Perhaps replacing the meat with beef and using beef broth? Love this website by the way.

  4. Hi ,
    I live in London (Whitechapel). I looked every groceries nearby but unfortunately couldn’t find the Halal Lamb broth. Can you suggest me any places from where I can get it.

  5. I knew I have busy Saturdays with arabic classes and stuff, so I pre-cut everything the night before. Today I made this as a late supper/early dinner! I made double the recipe because I have more people to feed. I did not have lamb on head so decided to use steak instead but used saffron road’s lamb broth and the steak broth I got from boiling my steak the night before. Though this recipe didn’t need it, I love spices, so I added some sea salt, garlic powder, and garlic salt to this. It turned out really well! Jazak Allah Khayr

  6. Assalaamualaikum, I love your recipes. And this one is like what I often make myself, but never tried it with lamb. Looks really yummilicious especially in freezing weather like this. I would love to try it with lotsa sambal (Indonesian chili sauce/paste) that when I eat it it will make me sweat 😀 clearing the headache, mucous, and stuffy nose. Yummmm
    I really love noodles and soups. Grown up in Indonesia and now living in Detroit, I still carry this love of noodles and soups with me. My family and I also love to use sweet soy sauce in our foods. Just to let you know two halal brands I find them easily in Asian Store around here, ABC and BANGO. They are halal and imported all the way from Indonesia. Highly recommended 😀

    1. If you’re talking to the author of this site, I’m a sister. Also, could you please state your source for that statement?

  7. Hi ^^ . I currently live in Japan as a student here . I just wondering if rice vinegar is halal or not because rice vinegar in Japan is equivalent to Mirin and most of muslim here said it’s haram( unless it below than 1percent alcohol) . idk if it halal in your place but I just want to ask something that could subtitute the rice vinegar. I also want to know the taste of rice vinegar so it will give me idea how to subtitute rice vinegar into something else. Btw your food seem so delicous

  8. This would go very nicely with a sweet-soy-chili-garlic-sauce or sambal kicap we called it in kuala lumpur for the meat. Some may not like it as it leaves a garlicky taste in yr mouth but if have no plans to kiss someone, you should try this sambal kicap.

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