Taiwanese Mutton Stove Soup
Experience the warmth and rich flavors of Taiwan with a bowl of Taiwanese Mutton Stove Soup. This hearty dish, known locally as "Yang Rou Lu," combines tender mutton, slow-cooked to perfection, with an aromatic blend of herbs and spices. Each spoonful delivers a burst of savory goodness, warming you from the inside out. Perfect for chilly days or whenever you crave a comforting, soul-soothing meal, this traditional soup is a beloved staple in Taiwanese cuisine. Whether enjoyed at a bustling night market or in the comfort of your home, Taiwanese Mutton Stove Soup is a delicious journey into the heart of Taiwanese culinary traditions.
INGREDIENTS
- 1 ⅓ Lb – Lamb, Skin On
- 8½ Cups – Water
- 2 Tbsp – Sesame Oil
- 2 Tbsp – Vegetable Oil
- 1 ¾ Oz – Green Onion, Sliced
- 2 ½ Oz – Ginger, Peeled and Sliced
- 1 Tbsp – Chili Pepper, Sliced
- 2 Tbsp – Doubanjiang
- ½ Tbsp – Fermented Tofu
- 2 Tbsp – Soy Sauce
- 1 Cup – Rice Wine
- 1 Piece – Tsao Kao
- 2 Pieces – Star Anise
- 5 Slices – Licorice
- 2 Tsp – Sichuan Pepper
- ½ Tsp – Cinnamon
- 8 Oz – Frozen Tofu
- 8 Pieces – Tofu Skin
- 2 Cups – Baby Cabbage, Chopped
- 4 Oz – Enoki Mushrooms
- 3 Oz – White Radish, Sliced
- 1 Tsp – Hondashi®
- 1 Tbsp – Sugar
DIRECTIONS
1. Place the lamb in a pot and cover with 4 ¼ cups of cold water and bring to a simmer for 3 minutes. Remove the lamb, slice into bite sized cubes and set aside. Discard the water.
2. In a pot over medium heat add sesame oil, vegetable oil, scallions, ginger, chilis, doubanjiang, and fermented tofu and stir fry for 2 minutes.
3. Add lamb, soy sauce, rice wine, 4 1⁄4 cups water, tsao kao, star anise, licorice, sichuan pepper, and cinnamon and bring to a simmer for 60-80 minutes.
4. Once the lamb is tender, add Hondashi®, sugar, frozen tofu, tofu skin, cabbage, enoki mushrooms, and white radish and simmer until the vegetables are tender.
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