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Lamb Slices with Daikon Radish Soup — finished dish, ready to serve.

Lamb Slices with Daikon Radish Soup

羊肉片汆萝卜 · pan chinese cuisine

30 min total20 min cooking5 stepssavorylight

This comforting soup is traditionally enjoyed during the coldest days of winter (Dahan, the Great Cold solar term). The recipe uses thinly sliced hot-pot-style lamb, favoring leaner cuts, and relies on minimal seasoning so the fresh lamb and sweet daikon shine. According to the original author, blanching the lamb briefly removes foam and gaminess, and white pepper and green garlic (qing suanmiao) are essential.

Maggie Tran's profile photoMaggie TranSecond-gen Vietnamese, first-gen meal prepper. I batch-cook pho broth monthly and I'm not sorry about the freezer situation. Ask me about fish sauce brands.

Nutrition & allergens

No supported allergens detected from surveyed ingredients.

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (4 servings)

Energy (kcal)
Unknown
Protein (g)
11.2(Main ingredients only; seasoning not counted)
Fat (g)
2.5(Main ingredients only; seasoning not counted)
Carbs (g)
Unknown
Sodium (mg)
Unknown

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • yang rou pian羊肉片

    8.82 oz

  • Daikon radish ingredient

    Daikon radish白萝卜

    1.0 whole

  • Fine salt ingredient identification photo

    salt盐

    to taste

  • Ground white pepper ingredient identification photo

    white pepper powder白胡椒粉

    to taste

  • Garlic sprouts ingredient identification photo

    Garlic sprouts蒜苗

    2.0 stalk

Techniques you'll use

Steps

  1. 1

    Step 1

    Lamb Slices with Daikon Radish Soup — step 1 visual checkpoint.

    Wash and peel the daikon radish. Wash the green garlic. Use thinly sliced lamb meant for hot pot, choosing slices on the leaner side.

    ✅ Done when: The daikon is fully peeled and the green garlic is clean.

  2. 2

    Step 2

    Lamb Slices with Daikon Radish Soup — step 2 visual checkpoint.

    Cut the daikon into medium-sized roll-cut (hobnail) chunks, and chop the green garlic.

    ✅ Done when: All daikon pieces are cut into evenly sized chunks and the green garlic is finely chopped.

  3. 3

    Step 3

    Low heatSimmering (dun) ↗
    Lamb Slices with Daikon Radish Soup — step 3 visual checkpoint.

    Put the daikon in a pot, add plenty of water, bring to a boil over high heat, then reduce to low heat and simmer until the daikon is soft.

    ✅ Done when: The daikon chunks are tender and can be easily pierced.

  4. 4

    Step 41 min

    High heatBlanching (chao shui) ↗
    Lamb Slices with Daikon Radish Soup — step 4 visual checkpoint.

    Meanwhile, bring water to a boil in a separate pot and blanch the lamb slices for about 30 seconds to skim off foam so the final soup stays clear. Quickly transfer the blanched lamb into the daikon pot. Season with salt and white pepper, adding chicken bouillon powder if you like. Finally, sprinkle in the chopped green garlic.

    ✅ Done when: The lamb slices have just turned pale after about 30 seconds of blanching, and the seasoning and green garlic are stirred in.

  5. 5

    Step 5

    Lamb Slices with Daikon Radish Soup — step 5 visual checkpoint.

    Serve: the lamb is tender, the daikon soft, and the soup clear and flavorful — best enjoyed on the coldest winter days.

    ✅ Done when: The soup is served hot and steaming, with tender lamb and soft daikon.