Leftover Lamb Shoulder Miso Noodle Soup

I love a good leftover recipe. After an epic roast on the weekends, the leftovers don’t have to be dull at all for the next day. Very often, by adding a little creativity, you can end up with quite a lovely lunch dish. Personally, after a heavy roast, I prefer something light for the next day and a noodle soup totally hits the spot for me. So with some leftover lamb shoulder roast, I shredded the meat up and ended up with a leftover lamb shoulder miso noodle soup! It’s light, quite warming, and simply lovely especially with a dash of chilli oil.

The concept is really simple. With the broth, I started by sauteeing some ginger, then stir in miso and chicken broth (or use lamb broth if you fancy richer flavours) to simmer. I roughly shredded up the leftover meat before tossing them into the broth to cook. Dependent on the original flavour of the lamb shoulder roast made, I sometimes very briefly rinse the meat with hot water if there’s too much of a flavour clash. For instance, for one particular roast, I went with a Mediterranean flair with the use of sun-dried tomatoes which I don’t find particularly fitting with the flavours. A quick rinse then briefly wash those flavours out and tame down any clashing flavours.

How to make Leftover Lamb Shoulder Miso Noodle Soup

Ingredients:

  • Cooking Oil
  • White Miso
  • Ginger
  • Leftover Lamb
  • Chicken Broth
  • Water
  • Rice Noodles
  • Chives (for garnish)

Recipe notes:

  • As mentioned, you may want to briefly run the leftover roast meat with hot water to rinse out the external flavours before adding it to the soup
  • Soak the rice noodles in hot water for 30 minutes beforehand to soften up the noodles. This would speed up the cooking time as well.
  • I used white miso here because it has a milder and more all-rounded flavour. There is no wrong with using darker varieties of miso but expect a more pungent kick of flavours to the soup which could be overwhelming with the recipe. White miso is much gentler and more versatile to go with various flavouring combo.

Want more noodle soup inspo? Check out these recipes too:

Leftover Lamb Shoulder Miso Noodle Soup

ET Food Voyage
Make something different with your leftover lamb shoulder roast with this super easy but satisfying miso noodle soup recipe
Prep Time 5 mins
Cook Time 20 mins
Course Lunch
Cuisine Asian
Servings 1 person
Calories 470 kcal

Ingredients
  

  • 1 tbsp Vegetable Oil
  • 10 g Ginger julienned
  • 2 tbsp White Miso
  • 1 cup Chicken Broth
  • ½ cup Water
  • 110 g Leftover Lamb Shoulder shredded
  • ½ tbsp Light Soy Sauce
  • 1 bundle Rice Noodles/Ramen soaked in hot water for 30 minutes till softened
  • Chives for garnish
  • Chilli Oil to serve

Instructions
 

  • Heat vegetable oil in a pot over medium heat. Sautee ginger for a few minutes until fragrant and lightly crisping up around the edges.
  • Stir in miso paste and saute for a few minutes.
  • Toss in shredded lamb meat and stir in chicken broth. Bring to a boil and let simmer for 15 minutes. Season with soy sauce.
  • Add in softened rice noodles. Allow to bubble for a few minutes and garnish with chives. Serve immediately.

Notes

  • If the original roast flavours clash with the miso soup base, then simply run the leftover roast meat with hot water to briefly rinse out the external flavours before adding it into the soup.
  • Soak the rice noodles in hot water for 30 minutes beforehand to soften up the noodles. This would speed up the cooking time as well.
  • White miso has a milder and more all-rounded flavour which adds a gentle umami touch of flavours to the broth and is more versatile.
Keyword Leftover Recipes, Noodles

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