Salt

1/4 cup rice

3 3/4 cups lamb stock

1 leek, sliced
1 garlic clove, thinly sliced
2 tsp light soy sauce
1 tsp rice-wine vinegar
1 medium open-cap mushroom, sliced (I forgot this)

Trim any fat from the lamb and cut the meat into thins strips. Set aside. Bring large pan of lightly salted water to a boil and add the rice, Bring back to a boil, stir once, reduce the heat and cook  for 10-15 minutes, until tender. Drain, rinse under cold running water, drain again, and set aside until. Meanwhile, put the lamb stock in a large pan and bring to a boil. Add the lamb strips, leek, garlic, soy sauce, and rice-wine vinegar to the stock in the pan. Reduce the heat, cover and leave to simmer for 10 minutes, or until lamb is tender and cooked through. Add the mushroom slices and the rice to the pan and cook for a further 2-3 minutes, or until the mushrooms are cooked through. Ladle the soup into four individual bowls and serve immediately.

NOMZ.