Lamb Soup Pot
Description
This hearty Lamb Soup Pot is a comforting, communal meal perfect for cold evenings or gathering with family and friends. The broth is slowly simmered with cracked lamb bones, ginger, and onion to create a deeply savory and aromatic base. Shredded lamb shoulder adds tender chunks of meat, while light sherry provides a subtle warmth. The dish is elevated with the addition of canned mustard greens for a briny kick, crunchy bean sprouts, and earthy cloud ear mushrooms. Served as a hot pot, it allows diners to cook fresh ingredients directly at the table, ensuring everything is served piping hot. The combination of rich meat broth and fresh vegetables offers a balanced, satisfying texture and flavor profile that is both indulgent and nourishing.Ingredients
Directions
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Place lamb bones, sliced ginger, quartered onion, and cold water into a large stock pot.
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Bring the mixture to a boil over high heat.
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Reduce heat to low and simmer gently for 2 hours, skimming off any froth or impurities that rise to the surface.
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Remove the pot from heat and strain the broth, discarding the bones, ginger, and onion.
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Return the clear broth to the pot and bring to a gentle simmer.
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Shred the cooked lamb meat into bite-sized pieces.
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Add the shredded lamb meat, salt, sugar, and light sherry to the simmering broth.
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Continue to simmer for an additional 20 minutes to allow flavors to meld.
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Meanwhile, wash the cloud ear mushrooms and soak them in warm water until soft.
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Soak the bean thread noodles in hot water for a few minutes until soft, then drain.
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Drain and rinse the canned mustard greens thoroughly, then slice them into thin shreds.
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Rinse the bean sprouts under cold water.
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Wash the scallions, remove the roots, and shred them diagonally, using both white and green parts.
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If using a charcoal hot pot, light the charcoal briquettes until they glow red and turn white with ash.
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Transfer the hot coals to the bottom of the hot pot vessel.
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Place the hot pot on a heat-proof tile or stand on your dining table.
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Ladle half of the lamb broth into the hot pot.
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Add half of the prepared vegetables, noodles, and mushrooms to the pot.
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Allow the broth to boil briefly at the table before serving the remaining ingredients alongside for dipping or adding later.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1806.4kcal
- % Daily Value *
- Total Fat 123.2g190%
- Saturated Fat 51.7g259%
- Cholesterol 550.5mg184%
- Sodium 3343.1mg140%
- Total Carbohydrate 23.4g8%
- Dietary Fiber 6.8g28%
- Sugars 6.3g
- Protein 150.8g302%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety: When using a charcoal hot pot, ensure proper ventilation in your dining area to avoid carbon monoxide buildup. Always place the pot on a stable, heat-resistant surface and keep it out of reach of children and pets.
Preparation Tip: If you cannot find dried cloud ear mushrooms, you can substitute with fresh shiitake or oyster mushrooms for a similar earthy texture.
Storage: Leftover broth can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. The broth makes an excellent base for future soups or dumpling broths.
Variation: For a quicker version without the hot pot setup, simply combine the broth and all prepared vegetables in a large serving bowl and serve immediately while hot.
Ingredient Note: Canned salted mustard greens can be very salty; rinse them well under cold water to reduce sodium content before slicing.
