Lamb Soup Pot

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.

Cooking Method: Boiling, Stewing

Cuisine: Chinese

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 1806.4

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

4 pound Lamb bones, cracked
1 pound Lamb meat (shoulder or leg)
4 quart Cold water
1 tablespoon Fresh ginger, sliced
1 lg Onion, quartered
1/2 teaspoon Salt
1 teaspoon Sugar
1/2 cup Light sherry
1/2 pound Canned salted mustard green
1 pound Bean sprouts
1/2 cup Unsoaked "cloud ear"
4 stems Dried black fungus (optional, if using fresh cloud ear substitute)
1/2 pound Dried bean thread noodles
8 pieces Charcoal briquettes (for hot pot)
4 stalks Scallions

Directions

1
Place lamb bones, sliced ginger, quartered onion, and cold water into a large stock pot.
2
Bring the mixture to a boil over high heat.
3
Reduce heat to low and simmer gently for 2 hours, skimming off any froth or impurities that rise to the surface.
4
Remove the pot from heat and strain the broth, discarding the bones, ginger, and onion.
5
Return the clear broth to the pot and bring to a gentle simmer.
6
Shred the cooked lamb meat into bite-sized pieces.
7
Add the shredded lamb meat, salt, sugar, and light sherry to the simmering broth.
8
Continue to simmer for an additional 20 minutes to allow flavors to meld.
9
Meanwhile, wash the cloud ear mushrooms and soak them in warm water until soft.
10
Soak the bean thread noodles in hot water for a few minutes until soft, then drain.
11
Drain and rinse the canned mustard greens thoroughly, then slice them into thin shreds.
12
Rinse the bean sprouts under cold water.
13
Wash the scallions, remove the roots, and shred them diagonally, using both white and green parts.
14
If using a charcoal hot pot, light the charcoal briquettes until they glow red and turn white with ash.
15
Transfer the hot coals to the bottom of the hot pot vessel.
16
Place the hot pot on a heat-proof tile or stand on your dining table.
17
Ladle half of the lamb broth into the hot pot.
18
Add half of the prepared vegetables, noodles, and mushrooms to the pot.
19
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.

Keywords: lamb, soup, hot pot, chinese, broth, simmer, ginger, onion, mustard greens, bean sprouts, cloud ear mushroom, sherry, comfort food, winter, dinner, family style, bone broth, aromatic, slow cooked, meat

Read it online: https://www.chefs-mate.com/recipe/lamb-soup-pot/