Entree: China – Henan – 胡辣汤 ➤ Hú là tāng (Spicy, hearty Henan-style thick soup of seasoned meat with rehydrated vegetables and wheat- or starch-thickened broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) lamb shoulder, thinly sliced
- 6 cups (1.4 L) beef or chicken stock
- 2 oz (56 g) dried wood ear mushrooms, rehydrated and sliced
- 2 oz (56 g) dried tofu skin (bean curd), rehydrated and cut into strips
- 2 oz (56 g) cellophane (mung bean) noodles, soaked and trimmed
- 3 tbsp (24 g) wheat starch or cornstarch (for slurry)
- 6 tbsp (90 ml) water (for starch slurry)
- 2 tbsp (30 ml) vegetable oil
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 tbsp (30 ml) light soy sauce
- 2 tbsp (30 ml) black (Chinese) vinegar or Chinkiang vinegar
- 1 tsp (5 g) ground white or black pepper, plus extra to taste
- 1 tbsp (15 ml) chili oil (plus extra for serving)
- 1 tsp (5 g) sugar
- 2 large eggs, lightly beaten
- 3 scallions, thinly sliced
- 2 tbsp (8 g) chopped fresh cilantro
- Salt, to taste

Show original ingredient measurements

- 8 oz (225 g) lamb shoulder, thinly sliced
- 6 cups (1.4 L) beef or chicken stock
- 2 oz (56 g) dried wood ear mushrooms, rehydrated and sliced
- 2 oz (56 g) dried tofu skin (bean curd), rehydrated and cut into strips
- 2 oz (56 g) cellophane (mung bean) noodles, soaked and trimmed
- 3 tbsp (24 g) wheat starch or cornstarch (for slurry)
- 6 tbsp (90 ml) water (for starch slurry)
- 2 tbsp (30 ml) vegetable oil
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 tbsp (30 ml) light soy sauce
- 2 tbsp (30 ml) black (Chinese) vinegar or Chinkiang vinegar
- 1 tsp (5 g) ground white or black pepper, plus extra to taste
- 1 tbsp (15 ml) chili oil (plus extra for serving)
- 1 tsp (5 g) sugar
- 2 large eggs, lightly beaten
- 3 scallions, thinly sliced
- 2 tbsp (8 g) chopped fresh cilantro
- Salt, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rehydrate dried wood ear mushrooms and dried tofu skin in warm water until soft (about 20–30 minutes). Soak cellophane noodles until pliable, then cut into shorter lengths. Drain and set aside.
2. In a small bowl whisk 3 tbsp (45 ml) wheat starch or cornstarch with 6 tbsp (90 ml) water until smooth to make a slurry; set aside.
3. Heat vegetable oil in a large pot over medium heat. Add garlic and ginger and sauté briefly until fragrant, about 30 seconds. Add the sliced lamb and sear until just browned on the edges.
4. Pour in the stock and bring to a simmer. Add soy sauce, black vinegar, sugar, and 1 tsp (5 ml) ground pepper. Simmer gently for 10–12 minutes to cook the meat and develop flavor.
5. Add rehydrated wood ear, tofu skin, and softened cellophane noodles to the pot and simmer 3–4 minutes to warm through.
6. Stir the starch slurry, then slowly pour it into the simmering soup while stirring constantly until the broth thickens to a silky, slightly viscous consistency. Adjust thickness with a little extra water if needed.
7. Slowly drizzle in the beaten eggs while stirring gently to create silky egg ribbons throughout the soup. Stir in 1 tbsp (15 ml) chili oil and taste; season with salt and additional pepper or vinegar as desired.
8. Ladle into bowls and garnish with sliced scallions, chopped cilantro, and extra chili oil or black vinegar at the table.

1. Rehydrate dried wood ear mushrooms and dried tofu skin in warm water until soft (about 20–30 minutes). Soak cellophane noodles until pliable, then cut into shorter lengths. Drain and set aside.
2. In a small bowl whisk 3 tbsp wheat starch or cornstarch with 6 tbsp water until smooth to make a slurry; set aside.
3. Heat vegetable oil in a large pot over medium heat. Add garlic and ginger and sauté briefly until fragrant, about 30 seconds. Add the sliced lamb and sear until just browned on the edges.
4. Pour in the stock and bring to a simmer. Add soy sauce, black vinegar, sugar, and 1 tsp ground pepper. Simmer gently for 10–12 minutes to cook the meat and develop flavor.
5. Add rehydrated wood ear, tofu skin, and softened cellophane noodles to the pot and simmer 3–4 minutes to warm through.
6. Stir the starch slurry, then slowly pour it into the simmering soup while stirring constantly until the broth thickens to a silky, slightly viscous consistency. Adjust thickness with a little extra water if needed.
7. Slowly drizzle in the beaten eggs while stirring gently to create silky egg ribbons throughout the soup. Stir in 1 tbsp chili oil and taste; season with salt and additional pepper or vinegar as desired.
8. Ladle into bowls and garnish with sliced scallions, chopped cilantro, and extra chili oil or black vinegar at the table.