clear stewed mutton soup

How to Make Clear Stewed Lamb Soup: A Simple Guide

Clear stewed lamb soup is a comforting, nourishing dish loved for its simplicity and rich flavor. Here’s a step-by-step guide to making it at home.

First, prepare the ingredients: 1 kg of lamb (preferably bone-in, like shanks or ribs), 1 liter of water, 1 ginger slice (smashed), 3 scallions (tied), 1 tbsp cooking wine, and salt to taste. Optional additions: carrots, radishes, or Chinese yam for extra sweetness and nutrition.

Start by blanching the lamb. Place it in cold water, add 1 tbsp cooking wine and a ginger slice, and bring to a boil. Simmer for 3 minutes, then drain and rinse under cold water to remove impurities. This ensures a clear broth.

Next, transfer the blanched lamb to a clean pot. Add the remaining ginger, scallions, and enough water to cover the meat. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5–2 hours, until the lamb is tender. Skim off any foam periodically to keep the broth clear.

For added flavor, toss in vegetables during the last 30 minutes of cooking. Season with salt only at the end to enhance the natural taste of the lamb. Serve hot, garnished with chopped cilantro or scallions.

This soup is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days, allowing the flavors to meld further. A perfect winter warmer, it’s easy to make and deeply satisfying.