- 125 grams Glass noodles
- 125 grams Chinese Egg noodle
- 600 grams lean Lamb (from leg or back)
- 1 medium Napa cabbage (700 g)
- 150 grams Bok Choy
- 200 grams Tofu
- 2 ½ liters Chicken broth
- 1 fresh Ginger root (walnut-sized pieces)
Place rice noodles in a bowl and cover with boiling water and let soak for about 15 minutes, drain and cut with kitchen shears to desired length. Cook egg noodles in boiling, salted water until al dente, according to package directions and drain in a colander.
Rinse lamb meat and pat dry and trim tendons and excess fat and cut into thin slices.
Rinse bok choy and cabbage, drain and wipe dry and cut into wide strips. Cut tofu into slices. Arrange ingredients decoratively on serving plates. In a large pot, boil chicken broth on stovetop. Fill fondue pot with boiling stock until half full and place on chafing dish. Keep remaining broth hot on stovetop over low heat. Peel ginger and cut into thin slices and add to broth in fondue pot.
With small, slotted spoons, lower ingredients into boiling broth and cook. Add more hot broth to fondue pot, as needed. Serve broth and cooked ingredients as soup.