Chinese lamb soup is a gently simmered bowl of tender lamb, daikon radish, ginger, and a clear, savory broth, often finished with noodles and fresh herbs. Recipes vary across regions and households; this home-style version keeps the seasoning simple so the lamb and ginger come through, with white pepper for warmth.
Ingredients
- 2 lb (900 g) boneless lamb shoulder, cut into 1½-inch (4 cm) cubes, with excess hard fat trimmed
- 8 cups (1.9 L) cold water, plus extra for blanching the lamb
- 1 medium daikon radish, about 1 lb (450 g), peeled and cut into ¾-inch (2 cm) pieces
- 1 piece fresh ginger, 3 inches (7.5 cm) long, sliced into thin coins and lightly crushed
- 4 scallions, about 4 oz (115 g), divided: 2 cut into 2-inch (5 cm) lengths and 2 thinly sliced for serving
- 2 garlic cloves, about 10 g, lightly crushed
- 2 tablespoons (30 ml) Shaoxing wine, optional; use dry sherry or omit it if unavailable
- 1½ teaspoons (9 g) fine salt, plus more to taste
- ½ teaspoon (1 g) whole white peppercorns, lightly crushed, or ¼ teaspoon (0.5 g) ground white pepper
- 4 oz (115 g) dried mung bean glass noodles, also called cellophane noodles
- ¼ cup (10 g) fresh cilantro leaves, roughly chopped
- 1 teaspoon (5 ml) toasted sesame oil, optional, for finishing
- 1 tablespoon (15 ml) Chinese black vinegar or rice vinegar, optional, for serving
Instructions
- Prepare the ingredients. Cut the lamb into even pieces so they cook at roughly the same rate. Peel and cut the daikon, slice and crush the ginger, and lightly crush the garlic and peppercorns. Put the dried glass noodles in a bowl of warm water for 10 minutes to soften while you prepare the other ingredients. Drain them before using. If the package gives a different soaking time, follow that guidance.
- Blanch the lamb. Put the lamb in a large pot and cover it with cold water. Bring the water to a boil over medium-high heat and boil for 5 minutes, skimming foam from the surface. Drain the lamb in a colander and rinse the pieces briefly under cool running water. Rinse out the pot as well. This quick blanch removes some of the surface residue that can cloud the finished broth; it is not a substitute for cooking the lamb fully.
- Start the broth. Return the lamb to the clean pot and add 8 cups (1.9 L) fresh cold water, the ginger, garlic, the scallion pieces, Shaoxing wine if using, salt, and crushed peppercorns. Bring just to a boil, which should take about 5 minutes, then immediately lower the heat. Skim any foam that rises before the liquid settles into a gentle simmer.
- Simmer until the lamb is nearly tender. Cover the pot partially, leaving a small gap for steam to escape, and simmer gently for 1 hour 35 minutes. The surface should show occasional small bubbles, not a rolling boil. Check the pot from time to time and add a little hot water if the lamb is no longer covered. A hard boil can make the broth cloudy and the meat tougher, so lower the heat if the liquid is churning.
- Add the daikon and check the lamb. Check the thickest lamb pieces with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of lamb; let the pieces stand in the hot broth for at least 3 minutes, then continue cooking until fork-tender. Add the daikon and simmer gently for 20 minutes, or until it is tender when pierced but still holds its shape. If the lamb needs more time, keep simmering and check it again; cooking time varies with the size of the pieces.
- Finish with noodles and seasoning. Add the drained glass noodles and cook for 5 minutes, or according to the package directions, until supple. Taste the broth and adjust the salt. Remove the ginger coins and large scallion pieces if you prefer a tidier bowl. Turn off the heat and let the soup stand for 5 minutes before serving.
- Serve. Divide the lamb, daikon, and noodles among four bowls, then ladle over the broth. Top with sliced scallions and cilantro. Add a few drops of sesame oil or a small splash of vinegar at the table if you like. The soup should taste savory and gently aromatic, not sharply spiced.
Tips
- Choose shoulder for a tender result. Boneless lamb shoulder has enough connective tissue to become succulent during a slow simmer. Leg meat is leaner and may turn dry if cooked for the same length of time. If your pieces are larger than specified, allow extra simmering time and judge tenderness with a fork rather than relying only on the clock.
- Keep the broth at a quiet simmer. A vigorous boil breaks up the meat and can make the liquid cloudy. A few small bubbles at the edges are enough. Skim foam early, before it disperses through the broth.
- Adjust the noodles to your preference. Glass noodles soak up broth as they sit. For leftovers or a less starchy broth, cook only the amount you plan to eat and store remaining noodles separately. If you cannot find mung bean noodles, use thin wheat noodles; cook them separately and expect a more opaque, wheat-flavored bowl.
- Use the wine swap thoughtfully. Shaoxing wine adds a rounded, lightly fragrant note, but it is not essential. Dry sherry is a practical substitute with a similar depth. Omit both for an alcohol-free version; the ginger, lamb, and white pepper still make a flavorful soup.
Serving Suggestions
Serve the soup hot as a one-pot meal, with lamb, daikon, noodles, and broth in each bowl. Offer extra sliced scallions, cilantro, and white pepper at the table so everyone can season their own portion. A small dish of Chinese black vinegar or rice vinegar gives the rich lamb a bright contrast; add it by the spoonful rather than stirring a large amount into the pot. Steamed rice or a plain flatbread can round out the meal, especially if you serve the soup without noodles. Keep side dishes simple and mild so they do not compete with the clear broth.
Variations
Use lamb bones for a fuller broth: Replace about 1 lb (450 g) of the boneless shoulder with lamb neck or shoulder bones. The bones add body, but they are awkward to serve, so strain them out before adding the daikon and allow extra time if the meat attached to them needs to become tender. Keep the total lamb amount close to 2 lb (900 g).
Make it without daikon: Turnip is the closest easy-to-find substitute and has a slightly earthier flavor. Peeled potato also works, though it makes the broth starchier; cut it into large pieces and add it during the final 20 to 25 minutes so it does not fall apart.
Add a little heat: Serve chili oil or sliced fresh chile on the side. Adding chile at the table lets the base soup stay mild and allows each person to choose their preferred level of heat. For a more aromatic finish, add a pinch of ground white pepper to each bowl.
Make it a simpler broth soup: Leave out the noodles and add an extra cup (240 ml) of water if you want more broth per serving. You can also omit the optional finishing oil and vinegar. The result will be lighter in texture, while the lamb and daikon remain the focus.
Storage and Reheating
Cool the soup promptly and refrigerate it within 2 hours of cooking. Store it in a covered, shallow container and use it within 3 to 4 days. For best texture, keep cooked glass noodles in a separate container if possible; otherwise they will continue absorbing broth and become softer. The soup can be frozen for up to 2 to 3 months in a freezer-safe container, leaving room for expansion. Freeze noodles separately or make fresh noodles when serving.
Thaw frozen soup in the refrigerator overnight, or reheat it from frozen over low heat with a splash of water. Warm soup on the stovetop, stirring occasionally, until it reaches 165°F (74°C); check the center with a food thermometer. Reheat only the portion you plan to eat, and bring it back to 165°F (74°C) if reheating another serving later. Avoid repeatedly cooling and reheating the same pot, since that affects both safety and texture.
Frequently Asked Questions
What cut of lamb is best for Chinese lamb soup?
Boneless shoulder is a dependable choice because it becomes tender and flavorful during a long, gentle simmer. Lamb neck or shoulder with bones also works and can give the broth more body, though it takes a little extra effort to remove bones before serving. Lean leg meat is usable, but it can become dry if simmered until very soft.
Why blanch the lamb before making the soup?
Blanching briefly and rinsing the lamb removes some surface proteins and residue that would otherwise cloud the broth. It is a clarity step, not a requirement for food safety or a way to remove all fat. If you prefer a deeper, less clear broth, you can skip it and skim carefully during the first part of simmering.
Can I make the soup ahead?
Yes. Cook the lamb and broth, cool and refrigerate them within 2 hours, then reheat the soup to 165°F (74°C) before serving. Add the noodles during reheating rather than storing them in the broth, if you can, because they soften and absorb liquid over time. Garnish with fresh scallions and cilantro just before serving.
Can I use a slow cooker?
Yes, although the blanching step still helps produce a clearer broth. After blanching and rinsing, add the lamb, fresh water, aromatics, wine, salt, and pepper to the slow cooker. Cook until the lamb is fork-tender, following your appliance’s instructions; add daikon near the end so it keeps its shape, and cook the noodles separately or stir them in shortly before serving. Check the lamb with a thermometer and allow the safe rest described in the recipe.
What can I use instead of daikon?
Turnip is the closest substitute and gives a similar tender bite with a more earthy flavor. Potato is another option, but it releases starch and makes the broth less clear. Cut either vegetable into generous pieces and add it late enough to keep it intact.
How do I keep the broth from tasting greasy?
Trim obvious hard fat before cooking and skim foam and excess fat from the surface as the soup simmers. For an especially clean finish, chill the broth after cooking; the fat will firm on top and can be lifted away before reheating. This works best if you store the broth and noodles separately.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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