Arab-style Ramen

Ingredients

While the original Japanese Ramen typically features a soy-based broth and ingredients like pork and seaweed, our Arab-style Ramen incorporates Middle Eastern spices and flavors. We have replaced the pork with tender chicken or beef, and enhanced the broth with aromatic spices such as cumin, coriander, and turmeric. The toppings have also been adapted to include ingredients commonly found in Arab cuisine, such as chickpeas, dates, and preserved lemon. We alse have the original recipe for Ramen, so you can check it out.

• 4 cups (940ml) chicken or beef broth 4 cups (940ml) chicken or beef broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 cups (470ml) cooked chicken or beef, shredded 2 cups (470ml) cooked chicken or beef, shredded
• 2 cups (470ml) cooked ramen noodles 2 cups (470ml) cooked ramen noodles
• 1 cup (240ml) cooked chickpeas 1 cup (240ml) cooked chickpeas
• 1/4 cup (60ml) chopped dates 1/4 cup (60ml) chopped dates
• 2 tablespoons preserved lemon, finely chopped 2 tablespoons preserved lemon, finely chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 25g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the chicken or beef broth and bring to a simmer. Let the broth simmer for 10 minutes to allow the flavors to meld together.
4. 4.
   Add the shredded chicken or beef to the broth and simmer for an additional 5 minutes to heat through.
5. 5.
   Divide the cooked ramen noodles among serving bowls. Ladle the hot broth and meat over the noodles.
6. 6.
   Top each bowl with cooked chickpeas, chopped dates, preserved lemon, and fresh cilantro.
7. 7.
   Serve the Arab-style Ramen hot, with lemon wedges on the side for squeezing over the soup.

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, rinse them well before adding to the dish to remove any excess sodium.
• Preserved lemon — If you can't find preserved lemon, you can substitute with fresh lemon zest for a similar citrusy flavor.

Tips & Tricks

• For an extra kick of flavor, add a drizzle of extra virgin olive oil and a sprinkle of sumac on top of each serving.
• Feel free to customize the toppings based on your preferences. You can add sliced radishes, chopped parsley, or even a dollop of Greek yogurt for added creaminess.
• If you prefer a spicier broth, increase the amount of cayenne pepper or add a dash of hot sauce to the pot.

Serving advice

Serve the Arab-style Ramen hot, garnished with fresh cilantro and a squeeze of lemon juice. Accompany it with warm pita bread or flatbread for a complete Middle Eastern meal.

Presentation advice

To make the dish visually appealing, arrange the toppings in an organized manner on top of the noodles. Sprinkle some chopped cilantro over the soup for a pop of green color.