Chinese lamb soup with rice noodles
Updated ,first published
A recipe from the Good Food collection.
Ingredients
15 dried shiitake mushrooms
500g lamb leg steaks, trimmed, cut into 1cm pieces
2½ tbsp Chinese rice wine or dry sherry
1 tbsp dark soy sauce
2 garlic cloves, crushed
2½ tsp very finely chopped fresh ginger
½ tsp sesame oil
1.5 litres (52 fl oz/6 cups) good-quality chicken stock
2½ tbsp grated palm sugar (jaggery)
60ml (¼ cup) hoisin sauce
1 cinnamon stick
2 star anise
2 x 1cm wide strips orange zest, white pith removed
100g dried rice vermicelli
2 spring onions, trimmed, thinly diagonally sliced, to serve
½ cup coriander leaves, roughly chopped, to serve
Method
Step 1
Put the mushrooms in a small bowl and pour enough boiling water over to just cover. Stand for 30 minutes or until soft. Drain well, reserving the liquid, and slice the mushrooms.
Step 2
Meanwhile, combine the lamb, half the rice wine, half the soy sauce and the garlic, ginger and sesame oil in a bowl and toss to combine well. Cover and stand at room temperature for 30 minutes.
Step 3
Combine the remaining wine and soy sauce in a large saucepan with the mushroom liquid, stock, sugar, hoisin sauce, cinnamon stick, star anise and orange zest and slowly bring to a simmer. Cover and cook over low heat for 15 minutes to allow the flavours to develop. Remove the spices and the orange zest and discard.
Step 4
Cook the noodles in a saucepan of boiling water for 2 minutes or until tender. Drain well.
Step 5
Add the undrained lamb and the mushrooms to the broth in the pan and poach gently for 2-3 minutes or until the lamb is only just cooked through, do not allow the broth to boil or the lamb will be tough. Stir in the noodles and cook for 1 minute to heat through.
Step 6
To serve, divide the soup among warmed serving bowls. Serve immediately, topped with the spring onion and coriander.
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