Winter time is soup time. My favorite cold weather soup is lamb soup.
This is a classic northern Chinese dish. Just lamb and vegetables. There is no cook time, just preparing the meats and vegs and you are ready to dig in!
The easiest way to prepare the broth is simply to boil water
then adding chicken stock or use chicken soup or any bone soup.
Suggested Dipping Sauces
- Soy Sauce
- Sesame Paste or peanut butter
- Preserved (fermented) bean curd
- Chili Oil–if you can eat spicy food
- Hoisin Sauce
- Red Rice Vinegar
- 6 cups stock (chicken)
- 1 tablespoon soy sauce (dark)
- 1 slice ginger
- 2 scallions
- 3 pounds lamb (boneless), buy them from Asian Grocery store,sliced ready lamb,Beef, pork,chicken slices; You can add raw shrimp,fish slices, and any meats that are fresh and easy to cook.
- 1 – 2 pieces bean curd
- 1 pound cabbage (Chinese, or other green vegetable like bok choy, or spinach); you can also add sticky rice, meat balls,fish balls, small dumplings etc.
- 3 1/2 ounces noodles (bean thread vermicelli)
- Cut the lamb into paper thin rectangular slices.( I usually buy them from Asian grocery stores.)
- Slice the bean curd.
- Wash, drain, and chop the vegetables. Cabbage is the most common one to use.
- Prepare any side dishes that you are planning to serve.
- Lay the lamb, chopped vegetables, and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.
- Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion. Transfer enough broth so that the fondue pot is approximately 2/3 – 3/4 full. (How much broth you need will depend on the size of the fondue pot).
- Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
- To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired.
- Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls. Cook the noodles and serve at the end of the meal.