Beijing-Style Lamb and Cabbage Hot Pot Soup
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Ingredients
- 400 g lamb neck fillet, sliced
- 300 g cabbage, roughly chopped
- 80 g dried glass noodles
- 200 g firm tofu, cubed
- 15 g fresh ginger, sliced
- 1000 ml chicken stock
- 2 tbsp light soy sauce
- 2 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 427 kcal
- Protein
- 28.4 g
- Carbohydrate
- 22.4 g
- of which sugars
- 3.6 g
- Fat
- 23.6 g
- of which saturates
- 9.7 g
- Fibre
- 2.9 g
- Salt
- 3.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried glass noodles in warm water for 10 minutes, then drain.
- 2
Bring the chicken stock to a simmer in a large pan with the fresh ginger.
- 3
Add the lamb slices and simmer for 3 minutes, until just cooked through with no pink remaining.
- 4
Add the cabbage and tofu and simmer for 4 minutes, until the cabbage has wilted.
- 5
Stir in the glass noodles and light soy sauce and simmer for 2 minutes to heat through.
- 6
Ladle into bowls and scatter with the spring onions to serve.
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