Lamb and Vermicelli Soup

Lamb and Vermicelli Soup

　　Lamb and Vermicelli Soup

　　Main ingredients: Buy lamb and have it ground into minced meat on the spot. The amount depends on personal preference — for 2–3 people, half a pound is enough.

　　Other ingredients: a small bundle of vermicelli, a small amount of spinach cut into short pieces. A little cornstarch, salt, chicken essence, pepper, sesame oil (optional); chop ginger as desired and set aside, also chop a small amount of scallions. Step three: Place the minced meat in a bowl, add the chopped ginger and scallions, then add salt, chicken essence, a little sesame oil, and cornstarch. Mix everything well and set aside.

　　Heat water in a pot until it boils. Using a small spoon, slowly slide spoonfuls of the minced meat along the edge of the bowl into the boiling water. Once all the meat is added, skim off any foam that rises to the surface and discard it. Add the vermicelli and wait until it softens. Then add the chopped spinach along with a bit of salt and chicken essence. Turn off the heat once the water comes to a boil again. Serve the soup in a glass or ceramic bowl and it’s ready to eat.