Hui Tomato-Lamb Noodle Soup

Ingredients

• 2 tablespoons peanut oil, vegetable oil, or rendered lamb fat (see Glossary )
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• ¾ pound lamb or goat meat, trimmed of fat and cut into bite-sized pieces (about 1½ cups)
• ½ to 1 teaspoon salt, or to taste
• 2 medium tomatoes, chopped (about 1½ cups)
• 5 cups hot water
• 1 cup packed coarsely chopped spinach or other greens (see Note )

Instructions

1. 1Prepare about three quarters of a cup of minced coriander and set it aside for garnishing.
2. 2Gather black rice vinegar, cider vinegar, or regular rice vinegar, along with optional soy sauce, to serve alongside the finished dish.
3. 3Prepare your preferred noodle dough, cover it tightly with plastic wrap, and let it rest.
4. 4Warm the oil or rendered fat in a large, heavy pot over medium heat. Stir in the minced ginger and garlic, cooking for about 5 minutes until they soften.
5. 5Increase the heat to medium-high and add the lamb or goat meat. Brown the meat on all sides, stir in half a teaspoon of salt, and mix in the chopped tomatoes.
6. 6Reduce the heat to medium and let the mixture cook for 5 minutes, stirring occasionally.
7. 7Pour in the hot water and bring the liquid to a strong boil. Lower the heat, cover the pot partially, and simmer for 10 minutes. Taste the broth, adjust the salt if needed, and take the pot off the heat.
8. 8Cool and refrigerate the soup at this stage if you plan to serve it later. Keep it covered if storing for more than an hour.
9. 9Bring a large pot of salted water to a boil right before serving. Roll out and cut your rested dough, then boil the noodles until tender and drain them well.
10. 10Return the soup to a boil while the noodles cook. Stir the chopped spinach into the broth and cook for 1 minute until the leaves wilt.
11. 11Portion the cooked noodles into four large bowls. Ladle the hot broth, meat, tomatoes, and spinach evenly over the top, finishing each bowl with a large spoonful of minced coriander.
12. 12Place the extra minced coriander on the table so diners can add more to their bowls.
13. 13Serve the soup with the vinegar and soy sauce on the side, allowing everyone to mix a dipping sauce for the meat or stir extra acidity directly into their broth.

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