Chinese Lamb and Flatbread Soup Is Your New Winter Comfort Dish

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🍖 Yang Rou Pao Mo Recipe

1.3 kg lamb shoulder (large chunks)
500 g lamb bones (optional)
1 onion, halved
40g ginger (sliced)
1 bulb garlic (halved)
1 leek (chunks)
3–4 scallions (tied)
2 star anise
1 small cinnamon stick
2 bay leaves
½ tsp Sichuan peppercorns
2 tsp white peppercorns
1 black cardamom pod (crushed)
2 dried chilies
½ tsp cumin seeds
3l water
1 daikon radish (peeled, thick cylinders)
22–28 g salt (to taste)
5–8 g MSG

Chinese mo breads or very dense pita/flatbread (torn into tiny pieces for 3–4 bowls)
80–100 g dried glass vermicelli

15–20 g dried wood ear mushrooms, soaked & julienned
Sliced spring onions
Chopped cilantro
Sliced green chili
Chopped suan cai (Chinese pickled mustard greens)
Pickled garlic cloves
Pickled Chili & Garlic (or chili crisp)
Chinese mature/black vinegar

Xi’an table spice mix:
4 tsp salt
4 tsp white pepper
1 tsp ground cumin
½ tsp MSG

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