Muxi Soup

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 5 ounces lean boneless lamb
• 1 tablespoon soy sauce
• 2 ounces baby spinach leaves
• 1/2 teaspoon salt
• 1 tablespoon dried wood ear mushrooms, soaked
• 1/4 teaspoon pepper, ground
• 2 eggs, beaten
• 4 teaspoons sesame oil
• 4 cups chicken stock, preferably homemade and unsalted (can substitute vegetable broth)

Recipe

• 1 cut the lamb into fine slivers.
• 2 wash the spinach well, drain, and cut into 1 1/4 inch (3 cm) slices.
• 3 blanch spinach in boiling water briefly and drain.
• 4 break the wood ears into small pieces.
• 5 heat the stock in a pot.
• 6 add the lamb, wood ears, soy sauce, salt, and pepper and bring to a boil.
• 7 pour in the eggs in a steady stream, stirring the stock with a circular motion so the egg covers the surface.
• 8 sprinkle the sesame oil and the spinach on top.
• 9 serve immediately.