Taiwanese Mutton Stove Soup
Rich, deeply spiced Taiwanese lamb soup braised with aromatic spices, chilies, and fermented bean pastes until the meat is fall‑apart tender, then finished with tofu and vegetables for a hearty one‑pot meal.
INGREDIENTS
1⅓ lb – lamb, skin on
8½ cups – water
2 tbsp – sesame oil
2 tbsp – vegetable oil
1¾ oz – green onion, sliced
2½ 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 lamb in a pot and cover with 4¼ cups cold water; bring to a simmer for 3 minutes.
2. Remove lamb, slice into bite‑sized cubes, set aside, and discard the water.
3. In the pot over medium heat, add sesame oil, vegetable oil, green onion, ginger, chili pepper, doubanjiang, and fermented tofu; stir‑fry for 2 minutes.
4. Add lamb, soy sauce, rice wine, 4¼ cups water, tsao kao, star anise, licorice, Sichuan pepper, and cinnamon; bring to a simmer and cook for 60–80 minutes.
5. Once lamb is tender, add hondashi®, sugar, frozen tofu, tofu skin, baby cabbage, enoki mushrooms, and white radish; simmer until vegetables are tender.
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