Herbal Mutton Soup



Mutton (shank or shoulder): 1kg
Fresh corriander
Ginger slices: 20g
Fried beancurd skins (toasted): 2 pcs
Rice wine: 2 tbsp
Water: 3 litres
Yu zhu (solomon’s seal): 20g
Water for blanching
Light soy sauce: 2 tbsp
Ginger strips: 20g
Red dates: 12
Wolfberries: 20g
Huiji waist tonic: 50 ml


  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