Quick Recipe Version (TL;DR)

Yield: 4 generous bowls
Prep Time: 30 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 45 minutes

Quick Ingredients

2 lb (900 g) boneless lamb shoulder, cut into 3–4 large chunks
2 tbsp neutral oil (canola or vegetable)
1 large onion, sliced
4 garlic cloves, smashed
2-inch (5 cm) piece ginger, sliced
8 cups (1.9 L) low-sodium chicken or vegetable broth
1 cup (240 ml) water
1/3 cup (80 ml) soy sauce
3 tbsp mirin or dry sherry
2 tbsp white or red miso paste
1 tbsp brown sugar
1 sheet kombu (optional, for extra umami)
6 oz (170 g) shiitake or cremini mushrooms, sliced
12 oz (340 g) fresh or 9 oz (255 g) dried ramen noodles
4 large eggs
4 scallions, thinly sliced
2 tsp toasted sesame oil
Salt and black pepper, to taste

Do This

1. Sear lamb shoulder chunks in hot oil until browned on all sides. Remove and set aside.
2. In the same pot, sauté onion, garlic, and ginger until softened. Stir in soy sauce, mirin, miso, brown sugar, broth, and water; add lamb back and kombu if using.
3. Cover and simmer gently for 2.5–3 hours until lamb is very tender. Remove lamb, shred, and keep warm. Strain broth and return to pot; adjust seasoning.
4. Soft-boil eggs (6.5–7 minutes), cool in ice water, peel, and halve. Sauté sliced mushrooms in a little oil until browned; season lightly with salt and pepper.
5. Cook ramen noodles according to package directions just until al dente. Drain and rinse briefly under hot water to remove excess starch.
6. Reheat broth to a gentle simmer, add sesame oil, and warm shredded lamb in the broth.
7. Assemble bowls: divide noodles, top with lamb, mushrooms, egg halves, and sliced scallions. Ladle hot broth over everything and serve immediately.

Why You’ll Love This Recipe

Slow-braised lamb shoulder makes the broth deep, rich, and incredibly comforting.
Soft-boiled eggs, sautéed mushrooms, and scallions add layers of texture and flavor in every bite.
The recipe is written for home cooks, using supermarket ingredients and simple techniques.
Great make-ahead potential: the broth and lamb taste even better the next day.

Grocery List

Produce: Onion, garlic, fresh ginger, scallions, mushrooms (shiitake or cremini), optional fresh herbs for garnish (cilantro or parsley).
Dairy: None required (but you may want butter for sautéing, optional).
Pantry: Lamb shoulder, neutral oil, chicken or vegetable broth, soy sauce, mirin or dry sherry, miso paste, brown sugar, kombu (optional), ramen noodles, eggs, toasted sesame oil, salt, black pepper, optional chili oil or crushed red pepper.

Full Ingredients

Braised Lamb Shoulder & Broth Base

2 lb (900 g) boneless lamb shoulder, trimmed of excess hard fat and cut into 3–4 large chunks
2 tbsp neutral oil (canola, vegetable, or grapeseed)
1 large yellow onion, thinly sliced
4 garlic cloves, smashed
2-inch (5 cm) piece fresh ginger, sliced (no need to peel)
8 cups (1.9 L) low-sodium chicken or vegetable broth
1 cup (240 ml) water
1/3 cup (80 ml) soy sauce (low-sodium preferred)
3 tbsp mirin or dry sherry
2 tbsp white or red miso paste
1 tbsp packed brown sugar
1 sheet kombu (about 4 x 4 inches / 10 x 10 cm), optional but recommended
1 bay leaf (optional)
Freshly ground black pepper, to taste

Mushrooms & Aromatic Toppings

2 tsp neutral oil or unsalted butter
6 oz (170 g) shiitake mushrooms, stems removed and caps sliced (or cremini mushrooms, sliced)
Pinch of salt and black pepper
4 scallions, thinly sliced on the diagonal (white and green parts separated)
Optional: small handful fresh cilantro or flat-leaf parsley leaves, for garnish

Noodles & Eggs

12 oz (340 g) fresh ramen noodles (or 9 oz / 255 g dried ramen noodles)
4 large eggs (for soft-boiled ramen eggs)
1 tbsp rice vinegar (optional, for egg-cooling water to help peeling)
Ice, for an ice bath

Finishing & Seasoning

2 tsp toasted sesame oil
Salt, to taste
Freshly ground black pepper, to taste
Optional heat: chili oil, chili crisp, or crushed red pepper flakes, to serve

Step-by-Step Instructions

Step 1: Sear the lamb shoulder

Pat the lamb shoulder chunks dry with paper towels and season all over with a light sprinkle of salt and black pepper. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the 2 tablespoons of neutral oil. When the oil is shimmering, add the lamb pieces in a single layer without crowding (work in batches if needed). Sear for 3–4 minutes per side, turning with tongs, until each piece is deeply browned on most surfaces.

Transfer the browned lamb to a plate, leaving the rendered fat and browned bits (fond) in the pot. These browned bits are packed with flavor and will become the foundation of your rich ramen broth.

Step 2: Build the flavor base for the broth

Reduce the heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, for 5–6 minutes until softened and starting to turn golden. If the pot looks too dry, add a splash more oil or a tablespoon of water to loosen the fond. Add the smashed garlic and sliced ginger, and cook for another 1–2 minutes until fragrant but not burnt.

Stir in the soy sauce, mirin (or dry sherry), miso paste, and brown sugar. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Pour in the chicken or vegetable broth and the 1 cup of water. Add the kombu sheet and bay leaf if using. Stir well to dissolve the miso as much as possible.

Step 3: Slow-braise the lamb and make the ramen broth

Return the seared lamb and any accumulated juices to the pot, nestling the pieces into the liquid. Bring the pot up to a gentle simmer over medium heat, then reduce the heat to low so the liquid is barely bubbling. Partially cover the pot with a lid, leaving a small gap for steam to escape.

Simmer gently for 2.5–3 hours, turning the lamb chunks once or twice during cooking, until the meat is very tender and easily pulls apart with a fork. Skim off any foam or excess fat that rises to the surface, reserving a few spoonfuls of the flavorful fat if you like a richer broth.

When the lamb is fork-tender, use tongs to remove the meat to a plate or shallow bowl. Discard the kombu and bay leaf. Pour the broth through a fine-mesh strainer into another large pot or heatproof bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Taste the broth and adjust with salt, pepper, or a splash more soy sauce if needed. Keep the strained broth warm over low heat.

Step 4: Shred the lamb and sauté the mushrooms

While the broth stays warm, use two forks or clean hands to shred the lamb into bite-size pieces, discarding any large pieces of fat or gristle. If the shredded lamb looks a bit dry, you can moisten it with a ladleful of the broth. Set aside and keep warm.

In a medium skillet, heat 2 teaspoons of neutral oil or butter over medium-high heat. Add the sliced mushrooms in an even layer and let them cook undisturbed for 2–3 minutes so they begin to brown. Stir and continue cooking for another 3–4 minutes until they are deeply golden and any released moisture has cooked off. Season with a pinch of salt and black pepper. Remove from heat and set aside for topping the ramen bowls.

Step 5: Make the soft-boiled eggs

Fill a medium saucepan with enough water to cover the eggs by about 1 inch (2.5 cm). Bring the water to a boil over medium-high heat. Once boiling, carefully lower the eggs into the water with a spoon. Immediately reduce the heat to maintain a gentle but steady simmer.

Cook the eggs for 6.5–7 minutes for jammy yolks with a set white and soft center. While they cook, prepare a medium bowl with ice water and the optional 1 tablespoon of rice vinegar. When the timer goes off, transfer the eggs directly into the ice bath and let cool for at least 5–10 minutes.

Gently crack the shells and peel the eggs under running water if needed. Slice each egg in half lengthwise just before serving so the yolks stay glossy and moist.

Step 6: Cook the ramen noodles

Bring a large pot of water to a boil. Add the ramen noodles and cook according to package directions until just al dente (usually 2–3 minutes for fresh noodles or 4–5 minutes for dried). Do not overcook, as they will continue to soften slightly in the hot broth.

Drain the noodles in a colander and briefly rinse with hot water to remove excess surface starch and prevent clumping. Shake off any extra water. If you are not assembling immediately, toss the noodles with a tiny drizzle of neutral oil to keep them from sticking together.

Step 7: Finish the broth and warm the lamb

Bring the strained broth back to a gentle simmer over medium heat. Stir in the toasted sesame oil. Taste again and adjust seasoning with salt, pepper, or a splash more soy sauce if needed. The broth should taste full, savory, and slightly salty, as it will be diluted a bit by the noodles and toppings.

Add the shredded lamb to the simmering broth and let it warm through for 3–5 minutes. This step lets the flavors of the lamb and broth mingle even more. Keep the broth at a gentle simmer, not a rolling boil, so the meat stays tender and the broth stays clear.

Step 8: Assemble the lamb ramen bowls

Divide the cooked ramen noodles among 4 large, deep bowls. Use tongs or a ladle with slots to arrange a generous portion of shredded lamb on top of each mound of noodles. Spoon some of the sautéed mushrooms alongside the lamb in each bowl.

Carefully place 2 egg halves in each bowl, cut side up so the yolks are visible. Scatter the sliced scallions over the top, reserving a few green tops for final garnish.

Ladle the hot lamb broth into each bowl, pouring around the toppings so the noodles are mostly submerged but the garnishes are still visible. Finish with a drizzle of chili oil or a pinch of chili flakes, if you like a little heat, and a final sprinkle of scallion greens or fresh cilantro leaves. Serve immediately while steaming hot.

Pro Tips

For even deeper flavor, braise the lamb and strain the broth a day ahead. Chill overnight, then lift off any solidified fat before reheating; the broth will be richer and cleaner-tasting.
Keep the broth at a gentle simmer rather than a hard boil to maintain a clear, refined appearance and tender meat.
Do not overcook the noodles. Slightly undercooked noodles will finish perfectly in the hot broth and retain a pleasant chew.
If your miso is clumpy, whisk it with a ladle of hot broth in a separate bowl before adding it to the pot so it dissolves smoothly.
Warm your serving bowls with hot water before assembling. Hot bowls keep the ramen piping hot longer and improve the overall experience.

Variations

Spicy Miso Lamb Ramen: Add 1–2 tablespoons of chili paste (such as gochujang or sambal oelek) to the broth during Step 2, and finish bowls with extra chili oil.
Lamb and Vegetable Ramen: Add quick-blanched baby bok choy, spinach, or bean sprouts to each bowl along with the noodles for a more vegetable-forward meal.
Herby Mediterranean Twist: Replace mirin with dry white wine, add a strip of lemon zest to the braise, and garnish the finished bowls with fresh mint and parsley instead of scallions (still keeping the soy and miso for a fusion feel).

Storage & Make-Ahead

For best texture, store components separately. Refrigerate the strained broth and shredded lamb together in an airtight container for up to 3 days, or freeze for up to 3 months. The flavors actually improve after a day as they meld. Keep cooked noodles separate; they become mushy if left in broth. Store noodles in a covered container in the fridge for up to 2 days, tossing with a few drops of oil to prevent sticking. Soft-boiled eggs can be kept, uncut and shelled or unshelled, in the refrigerator for up to 3 days. When ready to eat, reheat the broth and lamb to a simmer, briefly re-warm the noodles by dipping them into hot water for 20–30 seconds, and assemble bowls as directed. If reheating from frozen, thaw the broth and lamb overnight in the fridge before warming.

Nutrition (per serving)

Approximate values per serving (1 of 4 bowls): about 850 calories; 45 g protein; 55 g carbohydrates; 48 g fat; 15 g saturated fat; 4 g fiber; 6 g sugar; 2,300 mg sodium (will vary based on broth, soy sauce brand, and portion sizes). To reduce sodium, choose low-sodium broth and soy sauce and season more with herbs, ginger, or chili instead of extra salt.

Slow-Braised Lamb Ramen With Soft-Boiled Eggs