From Scratch Whole Wheat Lamb Miso Ramen (with Greek yogurt) delivers deep umami and tender lamb on hearty noodles. Cozy, nourishing, and doable—try it tonight.
If you love a rich bowl of ramen with a gentle tang and deep savory notes, you’ll flip for this From Scratch Whole Wheat Lamb Miso Ramen (with Greek yogurt). It balances tender lamb, a miso-forward broth, and springy, homemade whole-wheat noodles. The Greek yogurt blends into a silky tare, so every sip is creamy yet light. This cozy bowl is weekend-worthy but very doable, even if you’ve never made ramen noodles before.
From Scratch Whole Wheat Lamb Miso Ramen (with Greek yogurt)
This bowl takes cues from Japanese miso ramen and adds a Mediterranean twist. Greek yogurt tempers the miso’s salt and adds body without cream. A quick simmer extracts flavor from seared lamb and aromatics, while fresh noodles cook in minutes. The result is a broth that’s both comforting and bright, with a finish that keeps you going back for one more spoonful.
If you’re planning a cozy night in, consider pairing this with a crisp side like a shaved cucumber salad. For more ideas, browse Easy Weeknight Dinners or warm up with our Soup Recipes. If you want to prep elements ahead, see the Storage and Expert Tips sections below.
Why You’ll Love It
- Balanced and creamy. The yogurt–miso tare rounds the broth without heaviness.
- Springy whole-wheat noodles. Fresh, alkaline noodles with a hearty bite.
- Tender, seared lamb. Quick browning plus a gentle simmer means rich flavor fast.
- Weeknight-friendly steps. Make noodles ahead, or swap in quality store-bought ramen.
- Flexible toppings. Use what you have: mushrooms, greens, eggs, scallions, nori.
- Better-for-you comforts. Whole grains and yogurt make this bowl as nourishing as it is cozy.
Ingredients
Below is everything you need to make four generous bowls. Substitutions follow each group.
- Whole-Wheat Ramen Noodles
- 200 g bread flour (strong flour)
- 150 g fine whole wheat flour
- 1 tsp baked baking soda (or 1 tsp kansui/alkaline noodle powder)
- 1 tsp kosher salt
- 125–150 ml cool water, as needed for a stiff dough
- Cornstarch or flour, for dusting
- Broth, Lamb, and Tare
- 1 lb (450 g) lamb shoulder or leg, thinly sliced or cut bite-size
- 1 tbsp neutral oil (avocado or canola)
- 1 small onion, thinly sliced
- 4 garlic cloves, minced
- 2-inch (5 cm) ginger, thinly sliced
- 6 cups low-sodium chicken or lamb stock
- 2 tbsp white miso paste
- 1 tbsp red miso paste (or use 3 tbsp white miso total)
- 1/2 cup plain full-fat Greek yogurt
- 2 tbsp low-sodium soy sauce or tamari
- 1 tbsp mirin (or 2 tsp honey)
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- Sea salt, to taste
- Toppings
- 4 soft-boiled eggs, halved
- 2 cups baby spinach or 2 small bok choy, halved
- 1 cup sliced shiitake or cremini mushrooms
- 2 scallions, thinly sliced
- 1 sheet nori, cut into strips
- Chili oil or chili crisp (optional)
- Toasted sesame seeds
Substitutions: Use store-bought whole-wheat ramen or even spaghetti in a pinch. Ground lamb works if sliced lamb is hard to find. Vegetable stock plus mushrooms can stand in for meat stock. No mirin? Use a touch of honey. Tamari keeps it gluten-free when paired with GF noodles.
Step-by-Step Instructions
- Make the alkaline water. Stir baked baking soda (or kansui) and salt into 125 ml cool water until dissolved.
- Start the dough. Mix bread flour and whole wheat flour in a bowl. Drizzle in the alkaline water while stirring with chopsticks until shaggy. Add extra water only if the flour is still dry in the bottom.
- Knead. Turn the shaggy mass onto a counter. Knead 6–8 minutes. The dough will feel stiff and a bit dry; that’s correct for ramen.
- Rest. Wrap the dough and rest 30 minutes to relax gluten. This makes rolling easier and improves the noodle bite.
- Roll and cut. Divide the dough. Roll through a pasta machine (or with a rolling pin) to 1–2 mm thickness. Dust with cornstarch, then cut into thin ramen strands. Coil into nests and cover so they don’t dry out.
- Brown the lamb. Heat a large pot over medium-high. Add oil, then lamb. Sear until edges are browned, 3–5 minutes. Transfer lamb to a plate; keep the pot on heat.
- Sauté aromatics. Add onion, ginger, and garlic. Cook 3–4 minutes, stirring to loosen browned bits.
- Simmer the broth. Pour in stock and return lamb with any juices. Simmer gently 35–45 minutes, uncovered, until lamb is tender and the broth is savory.
- Make the miso–yogurt tare. In a bowl, whisk together white miso, red miso, Greek yogurt, soy sauce, mirin, rice vinegar, and sesame oil until smooth.
- Temper the tare. Ladle about 1 cup hot broth into the tare, whisking to prevent curdling. Turn off the heat and stir the tempered mixture back into the pot. Do not boil after adding miso.
- Prep toppings. Soft-boil eggs (6–7 minutes), cool in ice water, peel. Sauté mushrooms until browned. Blanch greens 30–45 seconds in salted water and drain.
- Cook noodles. Bring a large pot of unsalted water to a rolling boil. Cook fresh noodles 1–2 minutes, just until springy. Drain thoroughly; do not rinse.
- Assemble. Divide noodles among 4 warm bowls. Ladle hot broth and lamb over. Add eggs, greens, mushrooms, scallions, nori, sesame, and chili oil if you like heat.
- Finish and enjoy. Taste the broth. Add a pinch of salt if needed. Serve immediately while piping hot.
Want more cozy dinners? Check out Meal Prep for make-ahead inspo and our guide to flavorful condiments in Sauces & Condiments. For a primer on miso varieties, see Just One Cookbook, and for the science of alkaline noodles, read Serious Eats.
Expert Tips
- On noodle texture: Ramen dough should feel stiff. If it’s soft, your noodles may turn mushy. Keep hydration low, then rest to relax the dough.
- Kansui shortcut: Bake baking soda (spread on a tray at 250°F/120°C for 1 hour) to create a quick kansui alternative. Store in a jar away from moisture.
- Prevent curdling: Always temper the yogurt–miso tare with hot broth, then add off heat. Don’t boil once miso goes in.
- Salt control: Stocks and miso vary. Season in layers and taste after the tare goes in. Add salt or a splash of water to balance.
- Lamb doneness: Thin slices should be tender after a brief simmer. If using bite-size chunks, simmer until they shred with a fork.
- Greens, not gray: Blanch greens in salted water just until bright. Overcooking dulls color and taste.
- Make-ahead: Roll and cut noodles up to 24 hours ahead. Dust well, cover, and refrigerate. Broth improves overnight; reheat gently.
- Scaling: Double the broth and tare for a crowd. Cook noodles in batches so water stays at a rolling boil.
- Cleaner bowls: Drain noodles very well so the broth doesn’t dilute in the bowl.
Storage
- Broth + lamb: Refrigerate up to 4 days in an airtight container. Freeze up to 3 months. Reheat gently; don’t boil after miso is added.
- Tare: Keep the miso–yogurt mixture refrigerated up to 4 days. Stir before using.
- Noodles (fresh): Refrigerate dusted nests up to 24 hours. Freeze up to 1 month; boil from frozen, adding 30–60 seconds.
- Noodles (cooked): Best fresh. If needed, toss with a little oil and refrigerate up to 24 hours; rewarm briefly in boiling water.
- Toppings: Eggs up to 3 days, peeled. Blanched greens 2 days. Mushrooms 3 days.
Variations
- Gluten-Free: Use gluten-free ramen (rice or millet) and tamari. Confirm miso is certified GF. Skip wheat noodles from scratch.
- Dairy-Free: Replace Greek yogurt with unsweetened coconut yogurt or omit; increase miso by 1 tbsp and whisk in 1 tsp tahini for body.
- Vegan: Swap lamb and stock for roasted mushrooms and kombu–shiitake broth. Finish with chili oil and marinated tofu.
- Spicy: Whisk chili paste into the tare or finish bowls with chili crisp.
- Extra rich: Add 1 tbsp butter to each bowl before ladling broth, and whisk to emulsify.
- Shortcut: Use quality store-bought whole-wheat noodles and rotisserie chicken stock; the miso–yogurt tare still shines.
FAQ
Can I make From Scratch Whole Wheat Lamb Miso Ramen (with Greek yogurt) ahead of time?
Yes. Make the broth and tare up to 4 days ahead. Cook noodles fresh for the best texture. Reheat broth gently and assemble to serve.
Do I have to make noodles from scratch?
No. The dish is still excellent with store-bought ramen or even whole-wheat spaghetti in a pinch. Cook to al dente and drain well.
Which cut of lamb works best?
Shoulder or leg is great. Slice thin for quick tenderness. Ground lamb also works; brown well and simmer briefly in the broth.
How do I keep the yogurt from curdling?
Temper the yogurt–miso tare with hot broth, then stir in off heat. Avoid boiling after miso and yogurt are added.
Can I freeze the broth?
Yes. Freeze the broth (with or without lamb) up to 3 months. Thaw overnight and reheat gently. Add the tare after reheating if you prefer extra freshness.
How spicy is it?
It’s mild as written. Add chili oil to taste, or whisk chili paste into the tare for more heat.
Call to Action
If you cooked this bowl, I’d love to hear how it went. Leave a comment, rate the recipe, and save it for later. Share your ramen night photos and tag a friend who’d love a cozy, umami-packed dinner!
