Henan Huimian

Put 700 g bone-in lamb shoulder in a stockpot and cover with cold water. Bring to a boil and cook for about 3–5 minutes until foamy and pale outside. Lift out and remove clinging foam. Discard the water and clean the pot.

Return the lamb to the pot with 1800 ml water and all 15 g ginger. Bring to a boil, skim, then maintain a steady gentle simmer over medium-low heat, partly covered, for about 90–120 minutes. A chopstick should enter the thick meat easily; continue cooking if tough. Top up with hot water to keep it mostly submerged. Meanwhile, soak 10 g dried kelp in plenty of cool water for about 30–60 minutes until pliable, rinse and shred. Soften 30 g dried vermicelli according to its package and drain.

Lift out the tender lamb and cool just enough to handle. Remove the bones and slice the meat about 5 mm thick across the grain. Strain the broth into a heatproof vessel, discard the ginger and bone fragments, and skim excess surface fat. Measure about 1200 ml broth, adding hot water if needed, and return it to the pot. Cut 60 g pressed tofu sheets into 5 mm ribbons, slice 1 spring onion and roughly chop 10 g cilantro; keep them separate.

Bring the 1200 ml broth to a boil. Add all the soaked shredded kelp and 60 g tofu ribbons. Simmer for about 8–10 minutes until the kelp is tender and easy to bite. Continue if it is still tough before adding noodles. Replace evaporation with hot water to keep about 1200 ml broth.

Return the broth to a boil. Add 400 g raw fresh wide noodles and gently loosen them. Follow the package guidance and cook until there is no hard raw core and the ribbons are springy, usually about 4–6 minutes. Add all the softened vermicelli for the final 2–3 minutes, adjusting to its package, until translucent and tender. If crowded, cook two portions separately, each with half the hot broth and toppings.

Return all the sliced lamb to the soup for about 1–2 minutes until piping hot. Add 1/4 tsp white pepper, taste and season with salt. Divide the noodles, vermicelli, toppings, lamb and all the hot broth evenly between two large bowls. Scatter over all the spring onion and cilantro and serve immediately.