Lamb and Radish Soup
A comforting traditional Chinese soup featuring tender lamb simmered with sweet white radish and aromatic ginger. The slow cooking process creates a rich, warming broth perfect for cold days.
Story
This hearty soup is a classic in Chinese home cooking, particularly popular during winter months. The combination of lamb and radish is believed to be warming and nutritious.
Ingredients
Lamb shoulder or leg, boneless
500g
White radish
1 large
Fresh ginger
4 slices
Dang gui (Angelica root)
1 small piece
Goji berries
1 tablespoon
Green onions
2 stalks
Salt
to taste
Water
2.5 liters
Instructions
1
Blanch the lamb
Cut the lamb into 3-4 cm chunks. Place in a large pot, cover with cold water, and bring to a rolling boil. Skim off any foam and impurities that rise to the surface. Drain the lamb and rinse briefly under warm water to remove residue.
2
Start the broth
Return the lamb to a clean pot. Add fresh water, ginger slices, and dang gui. Bring to a vigorous boil over high heat, then reduce to a gentle simmer. Cover partially and let cook for about 1.5 hours until the lamb becomes noticeably tender.
3
Add the radish
While the lamb cooks, peel the white radish and cut it into irregular chunks roughly the same size as the lamb pieces. Add to the pot during the last 30 minutes of cooking, allowing the radish to absorb the broth's flavors and become soft but not mushy.
4
Finish and season
Add goji berries during the last 5 minutes. Taste and adjust salt as needed. The soup should have a rich, clear appearance. Ladle into bowls, garnish with finely chopped green onions, and serve hot.
