Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- <p><b>1.</b> 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.</p> <p><b>2.</b> 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.</p> <p><b>3.</b> 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.</p> <p><b>4.</b> Cook the noodles in a saucepan of boiling water for 2 minutes or until tender. Drain well.</p> <p><b>5.</b> 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.</p> <p><b>6.</b> To serve, divide the soup among warmed serving bowls. Serve immediately, topped with the spring onion and coriander.</p>
