Chinese Lamb Soup with Noodles and Watercress

5 from 1 vote

Lamb and watercress soup inspired by the traditional Chinese version using pork ribs.

Prep Time30

Cook Time2

Total Time2 30

Course: Soup

Cuisine: Chinese

Keyword: Chinese lamb soup, chinese soup with watercress

Servings:

Calories: 23kcal

1 lb lamb or goat shoulder or use bone-in lamb or shanks
6 cup water, for blanching the lamb
2 oz fresh ginger cut into ¼ inch slices and whacked with the back of a knife to release the aroma
¼ oz fresh lemongrass whacked with the back of a knife and finely diced or minced
.5 oz dried wild mushrooms such as hen of the woods, shiitake or porcini
1 Tablespoon finely minced garlic
4 oz washed and cleaned watercress you can use more watercress, depending on how much you like greens in your broth
Kosher salt to taste (start with 1.5 teaspoons and move up from there until it tastes good.

Tie the spices in cheesecloth and reserve.
Bring 6 cups of water to a simmer. Add the lamb to the water, cover the pot, bring to a boil, turn the heat to a simmer and cook for 2 minutes, then drain and rinse the lamb. Discard the liquid or save for another purpose.
Put the lamb shank and remaining broth ingredients into a pot, add the spice bouquet, cover, bring to a simmer, then cook on low heat for 2 hours, or until the meat is tender.
Season the soup to taste with salt until you like the flavor, then add the watercress and scallions, cook for a minute more to wilt them (or longer if you like the watercress very tender, as some do).
Ladle the soup into bowls on top of hot, tender rice noodles, drizzle with some of the sesame oil, and serve. Pass small dishes of soy sauce alongside, to dip the meat in as you eat.

Lamb should is used here but lamb neck is excellent too.