KulTour presents: Finn-Erik Cooks - Fårikål Ramen

Prepare the ramen noodles according to package instructions and set aside.

Cut the lamb shoulder into chunks and season with black pepper.

Heat sesame oil in a large pot over medium heat until shimmering.

Add the lamb and sear until browned on all sides, about 5-7 minutes.

Add chopped garlic, ginger, and sliced carrots to the pot and sauté for 2-3 minutes.

Layer the cabbage over the lamb and add water to cover the ingredients.

Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the lamb is tender.

Stir in soy sauce and miso paste, mixing well to combine.

Add sliced shiitake mushrooms and cook for an additional 10 minutes.

Taste and adjust seasoning with more soy sauce if needed.

Serve the broth over the prepared ramen noodles in bowls.

Top each bowl with a soft-boiled egg, sliced scallions, and nori.

Spice Level:

Allergens