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Chinese lamb soup with rice noodles

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Move over chicken noodle soup, hello lamb noodle soup.
Move over chicken noodle soup, hello lamb noodle soup.Supplied

A recipe from the Good Food collection.

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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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Cook the noodles in a saucepan of boiling water for 2 minutes or until tender. Drain well.

  5. 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.

  6. Step 6

    To serve, divide the soup among warmed serving bowls. Serve immediately, topped with the spring onion and coriander.

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