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Hui-Style Tomato and Lamb Noodle Soup
Rich, savory broth meets tender bites of lamb and fresh tomatoes in this classic Hui-style noodle soup. You'll build deep flavor by browning the meat with ginger and garlic before simmering everything into a warming bowl of comfort. Fresh spinach wilts right at the end, while a generous handful of coriander and a splash of black rice vinegar add the exact punch of acidity the rich broth needs. It's a deeply satisfying meal that warms you from the inside out.
Equipment
- Stovetop
- Saucepan
- Dutch oven
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
- 1If you're making fresh noodle dough, prepare it now, cover it tightly with plastic wrap, and let it rest.
- 2Warm 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. Keep the heat moderate so the garlic doesn't burn and turn bitter.
- 3Increase 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.
- 4Reduce the heat to medium and let the mixture cook for 5 minutes, stirring occasionally.
- 5Pour in 5 cups of 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 and adjust the salt if needed, then take the pot off the heat.
- 6Bring a large pot of salted water to a boil. Roll out and cut your rested dough, or use pre-made noodles, and boil them until tender. Drain the noodles well.
- 7Return the soup to a boil. Stir the chopped spinach into the broth and cook for 1 minute until the leaves wilt.
- 8Divide the cooked noodles among four large bowls. Ladle the hot broth, meat, tomatoes, and spinach evenly over the top. Garnish each bowl with a large spoonful of minced coriander, and serve with black rice vinegar and soy sauce on the side.
Notes
- Make ahead: The soup base can be prepared in advance and reheated just before serving. Refrigerate in an airtight container if you aren't serving it within an hour.
- Substitutions: You can swap the spinach for chard or other tender leafy greens, though they'll need an extra minute to cook. You can also omit the greens entirely.
- Serving tip: Encourage guests to drizzle black rice vinegar directly into their soup, or provide small bowls of vinegar and soy sauce for dipping the meat.