Moroccan-inspired Ramen

Ingredients

While traditional Japanese ramen typically features pork or chicken as the protein, this Moroccan adaptation replaces it with succulent spiced lamb. The broth is also transformed from a soy-based soup to a fiery harissa-infused broth, adding a distinct North African twist to the dish. Additionally, the choice of vegetables and spices used in this recipe reflects the vibrant flavors of Moroccan cuisine. We alse have the original recipe for Ramen, so you can check it out.

• 500g (1.1 lb) lamb shoulder, thinly sliced 500g (1.1 lb) lamb shoulder, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 tablespoon harissa paste 1 tablespoon harissa paste
• 1.5 liters (6 cups) chicken or vegetable broth 1.5 liters (6 cups) chicken or vegetable broth
• 200g (7 oz) ramen noodles 200g (7 oz) ramen noodles
• 2 carrots, julienned 2 carrots, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 100g (3.5 oz) snow peas 100g (3.5 oz) snow peas
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 30g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
2. 2.
   Add the sliced lamb to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, coriander, turmeric, paprika, cinnamon, and harissa paste. Cook for an additional 2 minutes to allow the spices to release their flavors.
4. 4.
   Pour in the chicken or vegetable broth and bring to a simmer. Let the broth simmer for 20 minutes to allow the flavors to meld together.
5. 5.
   While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
6. 6.
   Add the julienned carrots, sliced red bell pepper, and snow peas to the broth. Cook for 5 minutes or until the vegetables are tender-crisp.
7. 7.
   Season the broth with salt and pepper to taste.
8. 8.
   Divide the cooked ramen noodles among serving bowls. Ladle the hot broth and vegetables over the noodles.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lamb — For tender and flavorful lamb, marinate it in the spice mixture for at least 1 hour before cooking.
• Harissa paste — Adjust the amount of harissa paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Ramen noodles — Cook the noodles al dente to ensure they retain a slight chewiness.

Tips & Tricks

• To add an extra layer of flavor, garnish the ramen with a squeeze of fresh lemon juice before serving.
• Customize the toppings by adding sliced boiled eggs, bean sprouts, or chopped scallions.
• If you prefer a thicker broth, simmer the soup for a longer time to reduce and concentrate the flavors.
• Experiment with different vegetables such as zucchini or eggplant for added variety.
• If you can't find harissa paste, you can substitute it with a combination of chili powder, cayenne pepper, and paprika.

Serving advice

Serve the Moroccan-inspired ramen hot in individual bowls, allowing the vibrant colors of the vegetables to shine through. Provide chopsticks and spoons for a traditional ramen experience.

Presentation advice

Garnish each bowl of ramen with a sprinkle of fresh cilantro to add a pop of color. Arrange the sliced lamb and vegetables on top of the noodles for an appealing presentation.