Asian Soup with Meatballs

Ingredients

• 150 g ground lamb
• 1 tbsp rice wine
• 1 tsp Cornstarch
• Salt
• 8 dried shiitake mushrooms
• 150 g Carrots
• 200 g Chinese egg noodles
• 6 leaves Chinese cabbage
• 0.75 l chicken broth

Instructions

1. 1.

   Soak the shiitake mushrooms in water for 3 hours.

2. 2.

   Whisk the cornstarch with 2 tbsp water. Mix the meat with cornstarch and rice wine, season with salt. With wet hands form walnut‑sized balls from the mixture.

3. 3.

   Peel carrots and cut lengthwise into very thin strips.

4. 4.

   Slice Chinese cabbage into strips.

5. 5.

   Remove mushrooms from soaking liquid and trim stems.

6. 6.

   Cook noodles in boiling water until tender (according to package).

7. 7.

   Heat chicken broth in a large pot. Slide the meatballs with carrot strips into the broth and let simmer for 4 minutes.

8. 8.

   Distribute cabbage strips, shiitake mushrooms, and drained noodles on bowls; top with meatballs and carrot strips, then pour hot broth over them.

9. 9.

   Season the soup with soy sauce or chili sauce to taste.

10. 10.

    Sake pairs wonderfully with the soup.