Tsagaan Sholmor - Mongolian Lamb Noodle Soup

Ingredients

Lamb (shoulder or leg)

1 pound, sliced into thin strips

Egg noodles

8 ounces

Cabbage

2 cups, shredded

Potatoes

2 medium, diced

Carrots

2 medium, julienned

Onion

1 large, sliced

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Soy sauce

2 tablespoons

Salt

to taste

Pepper

to taste

Cilantro

1/4 cup, chopped (for garnish)

Green onions

1/4 cup, chopped (for garnish)

Cooking oil

2 tablespoons

Water

4-6 cups (enough to cover the ingredients)

Instructions

1. In a large pot, heat the cooking oil over medium heat.
2. Add the sliced lamb and cook until browned, about 5-7 minutes. Remove the lamb from the pot and set aside.
3. In the same pot, add the sliced onion, julienned carrots, diced potatoes, shredded cabbage, minced garlic, and grated ginger. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
4. Return the browned lamb to the pot. Add the soy sauce, salt, and pepper, stirring well to combine all the ingredients.
5. Pour enough water into the pot to cover the ingredients, typically 4-6 cups. Bring to a boil, then reduce the heat and let it simmer for 30 minutes, allowing the flavors to meld.
6. Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
7. Once the soup is ready, serve it hot over a bed of the cooked egg noodles.
8. Garnish each bowl with chopped green onions and cilantro just before serving to add freshness.