Chinese · Dinner
Lamb and Radish Soup
A clear Chinese lamb soup where bone-in lamb shoulder simmers with daikon radish, ginger and scallion until the broth turns clean and faintly sweet. Sesame oil and white pepper finish the bowl, giving a light savoury base without heavy spicing, served hot with the radish softened but still holding shape.
$5
15 minsPrep
90 minsCook
105 minsTotal
EasyLevel
Nutrition per serving
423Calories
40.2gProtein
23.2gFat
9gCarbs
3.1gSugar
1.9gFiber
1390mgSodium
217mgChol
9.5gSat Fat
830mgPotassium
60mgCalcium
3.7mgIron
2.4mcgVitamin B12
10mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Rinse lamb chunks under cold water and pat dry. Slice ginger and smash garlic.
2
Blanch
Bring a small pot of water to a rolling boil over high heat, drop in lamb and boil 3 minutes until grey scum rises, then drain and rinse under warm water.
3
Simmer
Place blanched lamb, garlic, ginger slices, scallion whites, water and chicken stock into a clean pot; bring to a boil over high heat then reduce to low and simmer covered 75 minutes until lamb yields easily when pressed.
4
Skim
Check surface every 20 minutes during simmering and skim off grey foam with a spoon to keep broth clear.
5
Add
Stir daikon chunks and shaoxing wine into pot; simmer uncovered over low heat 15 minutes until daikon turns translucent and pierces easily.
6
Finish
Season soup with salt and white pepper, then drizzle in sesame oil and stir once.
7
Plate
Ladle soup and lamb into a deep bowl, scatter scallion greens over the top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in lamb shoulder, cut into chunks
- 2 cup300g daikon, peeled and cut into chunks
- 22 in fresh ginger
- 44 scallions, cut into 2 inch lengths, whites and greens separated
- 4 cups960ml water
- 1 cup240ml chicken stock
- 2 tbsp2 tbsp shaoxing wine
- 1/2 tsp1/2 tsp white pepper
- 1 tsp1 tsp salt
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
