Chinese Braised Lamb & Veal Noodle Soup

Name: Chinese Braised Lamb & Veal Noodle Soup
Total time: 90 min
Yield: 4 people
Ingredients: 1.75 lb Lamb and Veal pieces; 3 cup White Cabbage; 2 count White Onions; 5 clove Garlic; 2 inch Ginger; 2 count Star Anise; 1 count Cinnamon Stick; 3 tbsp Soy Sauce; 1 tbsp Brown Sugar; 7 oz Glass Noodles; 2 count Bok Choy; 3.5 oz Enoki Mushrooms; 1 tsp Sesame Oil

High ProteinStovetopDinnerComfort FoodChinese

Medium

90min

580kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich, aromatic noodle soup featuring slow-simmered lamb and veal, infused with star anise and ginger.

Indulge in a bowl of Chinese Braised Lamb & Veal Noodle Soup, a dish that brings the deep, soulful flavors of traditional red-braising to your kitchen. This Chinese Braised Lamb & Veal Noodle Soup relies on a robust broth infused with ginger, star anise, and cinnamon, which perfectly complements the rich, earthy notes of the lamb and the velvety texture of the veal. By using your boiling meat as a base, we create a 'superior stock' that is further enriched with soy sauce and the natural sweetness of caramelized white onions and white cabbage. The addition of glass noodles provides a delightful chew, while fresh bok choy and enoki mushrooms offer a vibrant, crisp finish. This Chinese Braised Lamb & Veal Noodle Soup is the ultimate comfort food, designed to warm you from the inside out while utilizing your most perishable ingredients at their peak.

Ingredients

800 g Lamb and Veal pieces (about 1.75 lbs)
300 g White Cabbage (about 3 cups shredded)
2 count White Onions
5 clove Garlic
5 cm Ginger (a 2-inch piece)
2 count Star Anise
1 count Cinnamon Stick
3 tbsp Soy Sauce
1 tbsp Brown Sugar
200 g Glass Noodles (about 2 bundles)
2 count Bok Choy (2 small heads)
100 g Enoki Mushrooms (1 small bunch)
1 tsp Sesame Oil

Instructions

1
While the lamb and veal are boiling, use a skimmer to remove any gray foam from the surface of the water to ensure a clear broth.
2
Slice the white onions and ginger. Crush the garlic cloves.
3
In a separate pan, sauté the white onions, white cabbage, and ginger with a little oil until they begin to brown and caramelize.
4
Add the caramelized vegetables, garlic, star anise, and cinnamon stick into the pot with the lamb and veal.
5
Pour in the soy sauce and add the brown sugar. Lower the heat to a simmer and cook until the meat is tender enough to pull apart with a fork.
6
Once the meat is tender, add the glass noodles, enoki mushrooms, and bok choy to the pot.
7
Simmer for another 3–5 minutes until the glass noodles are transparent and the bok choy is tender-crisp.
8
Finish with a drizzle of sesame oil before serving in deep bowls.

Chef's Tips

•If the broth reduces too much, add a splash of boiling water to keep the meat submerged.
•For an extra kick, serve with a side of sriracha or chili flakes.

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Recipe By

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