Long Rice Noodle Soup Lamb Or Chicken

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (3 3/4 ounce) bag bean thread noodles
• 1 lb ground lamb
• 2 minced fresh garlic cloves
• 1 teaspoon garlic salt
• 4 (14 1/2 ounce) cans chicken broth
• 1 (8 ounce) can sliced water chestnuts
• 1 (8 1/2 ounce) can sliced bamboo shoots
• 12 -15 dried shiitake mushrooms
• 2 -3 eggs
• salt and pepper

Recipe

• 1 before you start cooking, take the dried shitake mushrooms and long rice noodles and place both in a bowl of warm water. let these soak for about 15-20 minutes until they are soft.
• 2 while these are soaking, brown ground lamb, minced garlic, and garlic salt in a large pot on medium heat. do not drain.
• 3 once lamb is cooked, add the cans of chicken broth to the pot. start with four cans and if you prefer your soup thinner add a few more. keep in mind that the long rice will soak up some of the soup. bring this to a boil before adding other ingredients.
• 4 take softened long rice noodles out of the warm water and add to the lamb/chicken broth. also take the softened shitake mushrooms and cut off the stems and slice into 1/4" strips and add to broth. cover pot and cook on medium heat for another 30 minutes. stir soup periodically during this time.
• 5 now add the water chestnuts and bamboo shoots into broth and cook another 10 minutes uncovered.
• 6 take the eggs and crack these directly into the broth and mix the broth quickly with a spoon. this will scramble the eggs into the soup.
• 7 this is now the time to taste your broth and add salt and pepper to taste. just keep in mind that the flavors get more intense the next day.