Chinese Lamb Soup with Noodles and Watercress

I love adapting traditional recipes for lamb and goat, and Sai Yeung Choy Tong, a Chinese watercress soup with pork ribs has been on my list.

This is a good, minimalist way to enjoy lamb or goat, especially if you’re looking for a lighter dish. A big warm bowl of lamb noodle soup is perfect for when it’s cool outside. I harvested my own watercress from the spring where I live, but it isn’t difficult to find. You can substitute mustard greens for the watercress, but if you check your local Asian grocer, they probably have lots of watercress and it’s usually very cheap.

Dried mushrooms

Dried mushrooms are helpful for making a rich broth. I used some dried hen of the woods / maitake, but dried shiitake are fine too, or you can omit them, as some traditional recipes seem to do.

How to Make Chinese Lamb Soup with Noodles

The key to simple soups like this is to build a great tasting broth, and for the best result here, you use a special technique: blanching the meat in water for a minute to keep the broth crystal clear. Cooking meat in water might sound crazy at first, but the depth of flavor comes from long, slow cooking. Cooking the meat in water first doesn’t remove flavor, but it does remove impurities that will give you a cloudy broth. After your broth is made it’s easy: warm up the broth, add some fresh watercress or mustard greens, along with your favorite noodles, and eat.

Cuts to use

There’s a number of cuts you can use here, but for the best flavor and texture, you want to make sure to use a slow-cooking cut. Shoulder or neck is my first choice, but shanks will work too. Don’t use meat from the leg, which will get dry.

This recipe is by Chef Alan Bergo, the Forager Chef. A chef from Minnesota, Alan is a culinary industry veteran, former executive chef of acclaimed Lucia’s Restaurant, and the Salt Cellar. Author of The Forager Chef’s Book of Flora, he’s one of the most respected voices in the world of foraging and wild food. He’s best known as the founder of Forager Chef, his website focused on wild ingredients that reaches millions of readers each year. Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at foragerchef.com. 

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