Herbal Mutton Soup – 药材羊肉汤

Mutton is known to have “heaty” properties in TCM. It is great for confinement, during rainy days! Or just an excuse to eat some mutton 🙂

We simplified this dish by adding Huiji waist tonic and yu zhu instead of the usual long list of Chinese herbs. This makes the soup even more nourishing for the body. Doing that also helps to conceal some of the gamey taste of mutton that we love and hate.

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  • Servings: 4

  • Time: 3 hr

  • Skill: Easy


  1. fresh coriander

  2. 1kg mutton (shank or shoulder)

  3. 20g ginger slices

  4. 2 pcs fried beancurd skins (toasted)

  5. 2 tbsp rice wine

  6. 3 litres water

  7. 20g yu zhu (solomon's seal)

  8. Water for blanching

  9. 2 tbsp light soy sauce

  10. 20g ginger strips

  11. 12 red dates

  12. 20g wolfberries

  13. 50 ml huiji waist tonic


  1. Add to boiling water 20g ginger slices and 2 tbsp rice wine

  2. Blanch 1kg mutton (shank or shoulder) for 5 minutes, drain and set aside

  3. Boil 3 litres water in pot, next add 20g yu zhu (solomon's seal), 12 red dates and 10g of ginger strips

  4. Add blanched mutton to pot, with 50 ml huiji waist tonic and 2 tbsp light soy sauce

  5. Bring to boil, cover and simmer on low heat for 2½ hours

  6. Add 20g wolfberries and cook for another 5 mins

  7. Serve with fried beancurd skins, ginger strips and fresh coriander

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