Microwave lamb and beef broth ramen bowl

Lamb and Mutton SA
2 servings Prep: 45 mins, Cooking: 2 hrs
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This easy Ramen with beef and lamb broth made in the microwave is any fit bachelors or busy professional’s dream! Prepare a big batch of broth, keep it in the freezer and use it when you want to make the ramen.

By Independent Contributor July 06 2022
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Ingredients (26)

For the base broth
600 g lamb bones
600 g beef bones
1.2 l water
100 g carrots
100 g celery
150 g onions
100 g leeks — diced
100 g tomatoes
500 ml sweet red wine
For the soy broth base
15 ml rice vinegar
40 ml soy sauce
350 ml lamb bone broth — see method
For the noodles
140 g packet 2 minute noodles
340 ml soy broth — see method
300 ml water
To poach the eggs
2 eggs
1 l water
100 ml white vinegar
10 g salt
5 g spring onion
For the bacon bits
100 g bacon
For the vegetable toppings
100 g carrots — julienne
10 g leeks — sliced
10 g morogo leaves
500 ml water
1 g sesame seeds
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Microwave broth

In a ceramic bowl with no lid, brown the bones in the microwave for 10 minutes. 

Dice the carrots, celery, onions, and leeks. 

Add the diced vegetables to the bowl of browned meat and bones. 

Add 500 ml of wine, and microwave for 10 minutes. 

Add the 1200 ml of water and microwave for 25 minutes. 

When the stock is reduced, strain and transfer to another bowl. 

Allow the strained stock to cool for 20 minutes before refrigerating it.

 Remove the fat layer that will be formed on top of the stock.

After the fat layer removed, the remaining stock should be approximately 350 ml.

Soy sauce broth

Mix all the ingredients in a bowl. 

Microwave for 5 minutes. 

The remaining liquid should be 280 ml.

To make the noodles

Mix all of the ingredients in a bowl. 

Break apart the noodles and microwave for 1 minute. 

Remove from microwave, stir, and microwave again for a further one minute. 

Remove from microwave check to make sure the noodles are cooked, if they are still hard, microwave for another minute.

To poach eggs

Mix water, rice vinegar, and salt in a bowl and microwave for 3 minutes. 

Crack the egg and gently tip it into the bowl of boiling water

Microwave for 1 minute and 20 seconds. 

Remove the poached egg from the water and remove excess water with a paper towel.

Crispy bacon bits

Chop the bacon into medium dice. 

Place bacon in a Pyrex bowl and microwave for one minute and 30 seconds. 

Stir bacon and microwave further for another minute.

Vegetable toppings

Pour 500ml of water into a microwave bowl, and microwave for 3 minutes.

Put the morogo leaves in the bowl and microwave for 5 seconds. 

Take out the leaves and submerge them in ice water. 

Take out the leaves and dry them out sprinkle sesame seeds on them.

Assemble ramen 

In separate bowls add the broth and noodles. 

Add poached eggs. 

Sprinkle with bacon bits. 

Top with cut vegetables,serve and enjoy.

This recipe was developed for Lamb and Mutton SA by Simmy Maenetsa as part of the Recipe Development and Standardization module which is offered by the Department of Consumer and Food Sciences at the University of Pretoria. This year’s final year Foods students where tasked with using lamb and other meaty bones that would have gone to waste to create an innovative bone broth based recipe.

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