Lamb Soup Pot
Yield
4 servingsPrep
30 minCook
120 minReady
150 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
lamb bones
cracked |
*
|
| 1 | pound |
lamb
shoulder or leg |
|
| 4 | quarts |
water
cold |
*
|
| 1 | tablespoon |
ginger
fresh, sliced |
|
| 1 | large |
onions
quartered |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | cup |
sherry
light |
*
|
| ½ | pound |
szechuan mustard green
canned, salted |
* |
| 1 | pound |
mung bean sprouts
|
|
| ½ | cup |
fungus
unsoaked "cloud ear", dried black fungus |
* |
| 4 | each |
scallions, spring or green onions
|
|
| ½ | pound |
noodles
bean thread |
|
| 8 | each |
charcoal briquette
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
lamb bones
cracked |
*
|
| 453.6 | g |
lamb
shoulder or leg |
|
| 4 | quarts |
water
cold |
*
|
| 15 | ml |
ginger
fresh, sliced |
|
| 1 | large |
onions
quartered |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 118 | ml |
sherry
light |
*
|
| 226.8 | g |
szechuan mustard green
canned, salted |
* |
| 453.6 | g |
mung bean sprouts
|
|
| 118 | ml |
fungus
unsoaked "cloud ear", dried black fungus |
* |
| 4 | each |
scallions, spring or green onions
|
|
| 226.8 | g |
noodles
bean thread |
|
| 8 | each |
charcoal briquette
|
* |
Directions
Make stock: Put lamb bones, ginger, onions and water in stock pot.
Bring to boil, reduce heat and simmer for 2 hours, reducing liquid by half.
Skim froth.
Shred lamb meat. Add meat, salt, sugar and light sherry to stock.
Simmer for another 20 minutes.
Finish soup: Wash and soak "cloud ears." Soak noodles for a few minutes until soft.
Drain and rinse mustard green; slice into shreds.
Rinse bean sprouts.
Wash and remove roots from scallions; shred on bias, greens and all.
Prepare Fire Pot: Heat charcoal briquettes.
When they start to turn white, transfer to bottom of Fire Pot; place pot on heat-proof tile on your table.
Add half the broth and half the other ingredients, reserving the rest for later in dinner.
Serve after broth has boiled briefly.
