Radish and Lamb Soup
When the weather turns cooler, having a warm bowl of lamb and radish soup is the most suitable. Select lamb, paired with fresh white radish, to stew a pot of rich and delicious warming soup.
The historical roots of Lamb and Radish Soup
Lamb and radish soup has a long history in Asian culinary traditions. As a traditional nourishing soup, it is very popular in the cold seasons.
Lamb itself has a warming and tonifying effect, especially in winter, and many people like to use this soup to warm up.
In Guangdong culture, lamb is praised for its unique nourishing properties, while radish plays a balancing role in the soup. Its sweet and fresh flavor can effectively neutralize the richness of the lamb, bringing a refreshing taste.
This kind of soup is not only popular in China but can also be found on winter tables in many Asian countries.
Selection and preparation of lamb
Bone-in lamb: Choosing bone-in lamb chunks is the best option. The bones release gelatin, making the soup richer and the flavor better.
Lean meat selection: If you prefer lean meat, you can choose boneless lamb chunks, but remember to cut them into small pieces so they absorb the flavors more easily.
Beef substitute: If lamb is unavailable, beef can also be used as a substitute, especially when cooked with radish, as the taste is quite similar.
Remove excess fat: When preparing the lamb, make sure to remove any excess fat to avoid the soup becoming too greasy.
White radish: A versatile root vegetable
White radish is often used to enhance the sweet and mild taste of soups. When selecting, make sure to choose radishes with firm, smooth roots to ensure their freshness.
Not only does radish have a subtle flavor, but it is also rich in vitamin C, which helps with digestion and enhances the nutritional content of the soup. It is commonly used as an ingredient in Asian cuisine, especially in soups.
INGREDIENTS
Main Ingredients
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·500g lamb (cut into chunks)
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·2 tomatoes (cut into chunks)
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·1 white radish (cut into large chunks)
Additional Ingredients
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·20g ginger (sliced)
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·20g scallion whites (cut into sections)
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·2 slices dried tangerine peel
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·8 red dates
Seasonings
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·25ml cooking wine (10ml for blanching, 15ml for stir-frying)
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·10ml dark soy sauce
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·5g salt
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·15ml cooking oil
COOKING STEP
Step 1
Cut 500g of lamb into chunks, Cut 2 tomatoes into chunks, 1 white radish into large chunks, slice 20g of ginger, and cut 20g of scallion whites into sections.
Step 2
In a pot, pour in a small amount of water and add the lamb.
Step 3
Add 10ml of cooking wine and ginger slices, then cover the pot.
Step 4
After blanching and removing the blood, take the lamb out.
Step 5
Pour 15ml of oil into the pot, add the lamb, and stir-fry for a moment.
Step 6
Add the ginger slices and stir-fry, then add 2 slices of dried tangerine peel and 8 red dates. Stir-fry for a few seconds.
Step 7
Pour in 15ml of cooking wine and 10ml of dark soy sauce, stir-fry until it changes color.
Step 8
Add 5g of salt to taste, then add enough water to cover the lamb.
Step 9
Add some of the tomatoes, cover the pot, bring it to a boil on high heat, then simmer for 30 minutes on low heat.
Step 10
Add the white radish, cover, and continue simmering for 10 minutes.
Step 11
Then add the remaining tomatoes, bring to a boil, and it’s ready to serve!
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Use the right cookware
When making lamb and radish soup, it's best to use a cast iron pot or a thick-bottomed pot.
These pots distribute heat evenly, allowing the soup to stew better. Especially with a cast iron pot, its heat retention is strong, helping maintain a stable temperature to ensure the ingredients cook evenly.
Avoid using thin pots because they heat unevenly and can easily cause the bottom of the soup to burn.
Also, choose a larger pot, such as one with about an 8-cup capacity, to give the lamb and radish enough space, which will make the soup taste better.
Recipe variations
If you want to try some variations, lamb and radish soup can also be made differently:
Add other vegetables: In addition to radish, you can add some carrots, potatoes, or mushrooms to make the soup’s texture more rich.
Add spices: If you like a bit of exotic flavor, you can try adding star anise, bay leaves, or black pepper, which will bring a different aroma.
Change to different meats: If lamb is not suitable, you can use beef or pork bones as a substitute, and the broth will have a different flavor.
Spicy upgrade: If you like it spicy, you can add some dried chilies or chili powder to give the soup more layers of flavor.
Lighter version: If you prefer a lighter taste, you can reduce the dark soy sauce and cooking wine, and add some clear broth to make a more refreshing version.
Pairing suggestions
Steamed rice or crusty bread: The soup has a rich broth, and you can use rice or crusty bread to soak it up, which makes the taste even better.
Pickled vegetables: For example, pickles, as their sourness contrasts with the rich flavor of the soup, adding layers to the taste.
Green salad: Pair with a simple green salad with a light oil and vinegar dressing. It refreshes the palate and balances the soup’s flavor.
Roasted vegetables: If you want something heartier, try pairing with roasted vegetables, like roasted potatoes or carrots. It’s both warm and comforting.
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