Chinese Lamb and Flatbread Soup Is Your New Winter Comfort Dish

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain bread offers more nutrients.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free and provides similar umami flavor.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with less oil.

Rip the bread into tiny pieces.

Chop the lamb shoulder into bite-sized chunks.

Blanch the lamb in a pressure cooker for 1-2 minutes to clean it.

Rinse the blanched lamb under cold water.

Return the rinsed lamb to the pressure cooker with enough water to cover it.

Add chunks of ginger, white onion, leek, spring onions tied in knots, and a whole head of garlic cut in half to the pot.

Add bay leaves, star anise, a small cinnamon stick, Sichuan peppercorns, dried chilies, cumin seeds, and white peppercorns to the pot.

Close the pressure cooker and cook for 30-40 minutes, or 3 hours on low heat if using a regular pot.

Soak glass noodles in room temperature water for 20-30 minutes, then drain.

Soak woodier mushrooms in water until rehydrated.

Mix salt, white pepper powder, MSG, and ground cumin to create a dipping spice mix.

Prepare the dense flatbread by ripping it into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens