Lamb and Radish Vermicelli Soup

Name: Lamb and Radish Vermicelli Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Lamb slice; 60g Rice noodles; 250g White radish; 5g Green onion and ginger; Some salt

by Sago Fiona

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

As soon as Xiaoxue's solar terms passed, she felt that winter was really coming. A few days ago, the temperature dropped sharply, seven or eight degrees below zero, and I was caught off guard. After a long time of fluttering snow, the thickest cotton clothes were put on. She shrank her neck and dared not go out. Although she had lived in the north for six years, she still wasn't very comfortable with this cold winter. When I went out, I met three or two acquaintances on the road. People asked me what to do if I was so tightly wrapped now.
The colder the weather, the more I want to add heat, I always feel that otherwise I can't resist the bitter cold. Actually, I am more afraid of the cold. It is said that eating more mutton is not afraid of cold, so recently I started to make all kinds of mutton. I love this soup with mutton and radish vermicelli. There are meat, vegetables and staple food. When it comes out in one pot, it is steaming and saves trouble. The food is all solved. Eat a large bowl while it's hot to warm up your body and stomach. It's so comfortable, and one or two beads of sweat can come out.
It is said that radishes compete with ginseng in winter, eat more and clear the lungs, especially in winter in the north where there is a lot of smog. Our family changes the way to eat radishes every day. It goes well with lamb. One to cleanse the lungs and one to warm up. Quite harmonious.

Ingredients

Lamb and Radish Vermicelli Soup

1. Prepare all the ingredients. Lamb rolls of small tail lamb, boneless legs, almost no lean meat. Very delicious.

2. Slice the lamb roll yourself. Very enjoyable

3. Peel the white radish and shred.

4. The vermicelli is soaked in warm water around 60℃ to soften

5. Fry some oil in a wok and sauté the scallions and ginger.

6. Pour in shredded radish and stir-fry until soft, add some hot water and bring to a boil

7. Join fans.

8. Boil the lamb slices with hot water after boiling, and remove the mutton slices when they change color.

9. When the vermicelli is almost cooked, pour in the blanched lamb slices and cook together for a few minutes. When the soup turns white, add an appropriate amount of salt and sprinkle a little coriander to eat.