Method

  1. Start the clear broth

    Trim visible surface fat from 680 g of boneless lamb shoulder, then cut it into 4 cm (1 1/2 in) chunks on a board reserved for raw meat and transfer the pieces directly to a heavy pot. Add 1800 ml of water. Wash your hands, knife, board, and nearby surfaces with hot soapy water before handling ready-to-eat ingredients. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim the gray foam from the surface for about 10 minutes, leaving the clear broth behind.

    10:00

  2. Build the aromatic broth

    Fully cooked fork-tender lamb simmering with aromatics in clear broth before the daikon is added

    Peel and quarter 150 g of yellow onion. Slice 30 g of fresh ginger into thick coins. Trim 4 scallions; cut the white and pale-green parts into 5 cm (2 in) lengths and thinly slice the dark-green tops for serving. Add the onion, ginger, scallion lengths, and 2 g of whole black peppercorns to the pot. Keep the soup at a bare simmer, partially covered, for 55 to 70 minutes. At 55 minutes, use a food thermometer to check the center of the largest lamb piece; it must reach at least 63°C/145°F and remain at or above that temperature for at least 3 minutes as simmering continues. Check the lamb for tenderness at the same time; it should yield to a fork without falling apart. If needed, continue simmering for up to 15 minutes more, checking every 5 minutes.

    55:00

  3. Simmer the daikon

    Fully cooked lamb and translucent daikon simmering in clear broth

    Peel 600 g of daikon radish and cut it into 3 cm (1 1/4 in) chunks. Add 600 g of daikon radish and 8 g of fine sea salt to the pot. Simmer uncovered for 20 to 25 minutes, starting the timer for the first check, until the daikon is translucent around the edges and tender through the center while still holding its shape. Skim any excess fat from the surface with a wide spoon.

    20:00

  4. Season and serve

    Lift out the onion, ginger, scallion lengths, and peppercorns. Stir in 1 g of ground white pepper. Taste the broth and add only a small pinch of salt if it needs more. Ladle the soup into deep bowls, divide the lamb and daikon evenly, and finish with the reserved scallion tops and fresh cilantro (optional).

Cook's noteKeep the surface at a quiet shimmer rather than a rolling boil; hard boiling emulsifies fat into the broth and clouds its clean flavor.

Smart Substitutions

  • No daikon? Use small white turnips and begin checking them a few minutes earlier if they are very young and tender.
  • No lamb shoulder? Use well-trimmed boneless lamb leg and begin checking tenderness sooner because it is leaner.
  • No white pepper? Use freshly ground black pepper lightly so it does not overpower the clear broth.
  • No cilantro? Finish with extra scallion greens or fresh chives.

Tips and Variations

  • Cut the lamb into even chunks so every piece reaches tenderness at roughly the same time.
  • Skim with a shallow spoon during the first boil; taking broth with the foam makes the finished soup unnecessarily scant.
  • Wait until the lamb has begun to soften before adding the daikon so the pieces stay whole in the bowl.

What Went Wrong?

  • Broth is cloudy Lower the heat to a bare simmer and skim the surface gently. The appearance may stay cloudy, but the flavor will still be good.
  • Lamb is still tough Continue simmering in 10-minute intervals until a fork enters easily; shoulder needs time for its connective tissue to soften.
  • Daikon is breaking apart Remove the tender pieces with a slotted spoon and return them to each bowl at serving time.
  • Soup tastes heavy Skim more surface fat, then brighten each bowl with scallion greens and a restrained pinch of white pepper.

Nutrition Estimate

Calories305
Protein36 g
Carbs13 g
Fat12 g
  • Fiber: 4 g per serving
  • Sodium: 950 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

lambsoupdaikonwinter

FAQ

Is daikon a turnip?No. Daikon is a mild white radish, though it is sometimes called white turnip. Its firm flesh softens without quickly falling apart, which makes it especially well suited to clear lamb broth.
Why isn't the lamb browned first?This style aims for a clean, pale broth. Starting the lamb in water and skimming the foam gives a gentler flavor than browning would.
Can I use bone-in lamb?Yes. Choose meaty shoulder or neck pieces, allow extra simmering time as needed, and use a food thermometer to confirm safe doneness before cooking to tenderness.