Hotpot-Style Lamb & Veal Noodle Soup

Name: Hotpot-Style Lamb & Veal Noodle Soup
Total time: 90 min
Yield: 4 people
Ingredients: 1.75 lb Lamb and Veal meat; 4 cup White Cabbage; 2 count White Onions; 7 oz Glass Noodles; 9 oz Tofu; 2 inch Ginger; 4 cloves Garlic; 3 tbsp Soy Sauce; 1 tbsp Pomegranate Molasses; 1 piece Kombu Seaweed

High ProteinOne-Pot • StovetopDinnerComfort FoodMediterranean • Fusion

Medium

90min

580kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

A rich, fusion noodle soup featuring slow-boiled lamb and veal, charred cabbage, and chewy glass noodles in a savory, umami-packed broth.

Transform your kitchen into a professional noodle house with this Hotpot-Style Lamb & Veal Noodle Soup. Boiling lamb and veal together creates a unique, collagen-rich broth that serves as the perfect canvas for your white cabbage and onions. This recipe is designed to bridge the gap between a traditional Mediterranean meat broth and a vibrant East Asian hotpot experience. The white cabbage, which is highly perishable, wilts beautifully into the soup, absorbing the fatty richness of the meat. We utilize glass noodles (or any hotpot noodles you have) to provide a satisfying, chewy texture that contrasts with the tender, slow-boiled meat. By adding a touch of pomegranate molasses, we introduce a layer of complexity that balances the savory soy sauce and miso paste. Whether you are using silken tofu or dried seaweed, the mineral depth of the kombu will enhance the natural umami of the veal. This Hotpot-Style Lamb & Veal Noodle Soup is the ultimate comfort meal, making the most of your fresh produce and pantry staples in one steaming bowl.

Ingredients

800 g Lamb and Veal meat (about 1.75 lbs)
300 g White Cabbage (about 4 cups shredded)
2 count White Onions
200 g Glass Noodles (about 2 bundles)
250 g Tofu (1 block)
5 cm Ginger (2-inch piece)
4 cloves Garlic
3 tbsp Soy Sauce
1 tbsp Pomegranate Molasses
1 piece Kombu Seaweed (about 4-inch square)

Instructions

1
As the lamb and veal continue to boil, use a spoon or skimmer to remove the grey foam (impurities) rising to the surface to ensure a clear, professional broth.
2
Add the sliced ginger, smashed garlic, and the piece of kombu seaweed to the boiling water to infuse the stock with aromatic and mineral depth.
3
In a separate pan, sauté your prepared white onions and white cabbage with a little olive oil or ghee until they are slightly softened and caramelized at the edges. This step develops sweetness that boiling alone won't achieve.
4
Add the sautéed white onions, white cabbage, and the pomegranate molasses into the main pot with the meat.
5
Simmer until the lamb and veal are completely tender and starting to pull apart. This may take another 45-60 minutes depending on the cut.
6
Carefully drop the tofu cubes and glass noodles into the broth. The noodles will only need about 3-5 minutes to become translucent and tender.
7
Season the soup with soy sauce and a pinch of salt or chili flakes to taste.
8
Remove the kombu seaweed piece before serving. Ladle the broth, noodles, and meat into deep bowls.

Chef's Tips

•For a clearer broth, don't let the water reach a rolling boil; a gentle simmer prevents the fat from emulsifying and making the soup cloudy.
•If you have dried shiitake mushrooms in your hotpot ingredients, add them at the same time as the ginger for extra earthy flavor.
•Finish the dish with a drizzle of sesame oil or a sprinkle of sesame seeds for a nutty aroma.

More recipes you might like

Recipe By

Kitchen Buddy Chef