Spicy Hot And Sour Soup With Lamb

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 8 ounces shiitake mushrooms, sliced
• 4 ounces oyster mushrooms, sliced
• 2 tablespoons oil
• 1 -2 tablespoon chili paste
• 1 tablespoon ginger paste (or minced ginger)
• 4 garlic cloves, smashed
• 1/2 cup bamboo shoot, thinly sliced (one small can's worth)
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper (or more to taste)
• 1 pinch sugar
• 6 cups chicken broth
• 3 tablespoons cornstarch, dissolved in 1/4 cup water
• 1 piece firm tofu, drained, sliced and chopped (optional)
• 2 large eggs, lightly beaten
• 3 scallions, chopped
• 3/4 lb lamb chop, thinly sliced
• cornstarch
• pepper
• 1 teaspoon oil

Recipe

• 1 heat the oil in a large pot over medium-high flame.
• 2 add the smashed garlic, ginger paste, chili paste, shiitake and oyster mushrooms, and bamboo shoots. cook 1-2 minutes, stirring constantly.
• 3 mix the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the pot. cook 2-3 minutes to let flavors blend.
• 4 pour in the chicken broth, bring the soup to a boil, and simmer for 10 minutes.
• 5 meanwhile, dust lamb with cornstarch. you will probably need about 2-3 tbsp, depending on how much lamb you have. season with a few shakes of pepper and mix thoroughly.
• 6 heat a pan with 1 tbsp oil and fry lamb until mostly cooked through. it will finish cooking in the soup but you want the outside a little brown. add to soup.
• 7 if you haven't already, dissolve the 3 tbsp cornstarch in the 1/4 cup water and stir until smooth. pour into the soup and continue to simmer 5 more minutes, until soup thickens. if using tofu, add at this step.
• 8 remove the soup from the heat and stir in 1 direction until the soup is spinning on its own. then, slowly pour in eggs in a steady stream using a fork to stir if necessary to break up pieces. (the egg should be cooked almost immediately.).
• 9 add scallions and enjoy!