Detailed Recipe for Chinese Radish Lamb Rib Soup

 Detailed Recipe for Chinese Radish Lamb Rib Soup (Luo Bo Yang Pai Tang )

Radish Lamb Rib Soup is a classic Chinese nourishing clear soup, especially popular in northern China and during winter for its warming properties.
Tender lamb ribs (yang pai) provide a rich, gamey depth, while white daikon radish (luo bo) adds natural sweetness and helps neutralize any lamb odor, resulting in a light, milky broth.
This soup is valued in Traditional Chinese Medicine for tonifying qi, warming the body, and aiding digestion—perfect for cold days or recovery.
Slow simmering extracts collagen for a silky texture. This recipe serves 4-6 and takes 2-3 hours.IngredientsMain Ingredients:

• 800g-1kg lamb ribs (yang pai; chopped into pieces by butcher)800g-1kg lamb ribs (yang pai; chopped into pieces by butcher)
• 1 large white daikon radish (about 800g-1kg), peeled and cut into chunks

Supporting Ingredients:

• 3-4 slices fresh ginger
• 2-3 green onions, cut into sections
• 1-2 tbsp Shaoxing cooking wine (for blanching)
• Optional tonics: 100g fresh or dried Chinese yam (shan yao/huai shan), goji berries, red dates
• Salt and white pepper to taste

Step-by-Step InstructionsStep 1: Prepare the Lamb Ribs

1. Rinse the lamb ribs under cold water.
2. Blanch: In a large pot, add ribs, ginger slices, green onion sections, and Shaoxing wine. Cover with water, bring to a boil, and skim scum for 5-10 minutes. This removes blood and gamey smell.
3. Drain, rinse ribs under cold water, and discard aromatics.

Step 2: Initial Simmer

1. Return blanched ribs to a clean pot with fresh ginger, green onions, and enough cold water to cover by 2-3 inches (about 3-4 liters).
2. Bring to a boil, skim any remaining scum, then reduce to low heat.
3. Cover and simmer gently for 1-1.5 hours to develop a rich broth.

Step 3: Add Radish and Tonics

1. Peel and cut radish into large chunks (rolling cut for better absorption).
2. Add radish (and Chinese yam if using) to the pot.
3. Continue simmering for 30-60 minutes until radish is tender and translucent, and broth turns slightly milky.
4. Add goji berries or red dates in the last 10 minutes.

Step 4: Season and Serve

1. Season with salt and white pepper. The soup should be naturally sweet from the radish.
2. Discard ginger and onions if desired. Ladle into bowls with ribs and radish.

Serve hot as a nourishing meal.Tips and Variations

• Clear/Milky Broth: Low simmer and thorough blanching keep it clear; longer cooking yields collagen-rich milkiness.
• Odor Control: Blanching and radish are key to mild flavor.
• Variations: Cantonese style adds dried tangerine peel; northern may include carrots or turnips.
• Time-Saving: Pressure cooker—blanch first, then high pressure for 40-50 minutes.
• Health Benefits: Warming and tonifying; lamb boosts energy, radish aids digestion.
• Storage: Refrigerate for 2-3 days; reheat gently.