Taiwanese Mutton Stove Soup
This Taiwanese Mutton Stove Soup is a comforting, flavorful dish perfect for colder days or when you're craving something hearty. Tender lamb is simmered with aromatic spices like star anise, Sichuan pepper, and cinnamon, creating a rich, savory broth. The soup also features a variety of textures, from soft frozen tofu and tofu skin to crisp baby cabbage and enoki mushrooms. The subtle heat from chili peppers and the umami depth from Hondashi® and doubanjiang add layers of flavor that make this dish irresistible. It’s a delightful balance of warming spices, tender meat, and fresh vegetables, making it a perfect meal to savor and share.
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. 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, green onions, ginger, chili peppers, doubanjiang, and fermented tofu. Stir-fry for 2 minutes.
3. Add lamb, soy sauce, rice wine, 4 ¼ cups water, tsao kao, star anise, licorice, Sichuan pepper, and cinnamon. Simmer for 60-80 minutes until the lamb is tender.
4. Once the lamb is tender, add Hondashi®, sugar, frozen tofu, tofu skin, cabbage, enoki mushrooms, and white radish. Simmer until the vegetables are tender, then serve.
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