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Mongolian Lamb Hot Pot

Mongolian Lamb Hot Pot

A communal hot pot of thinly sliced lamb, napa cabbage, and mushrooms, simmered tableside in a fragrant ginger-scallion broth.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: Chinese
Keyword: Hot Pot, Lamb, Mongolian
Servings: 4 servings
Calories: 298kcal

Ingredients

  • 500 g lamb shoulder very thinly sliced
  • 6 cups chicken broth
  • 1 thumb fresh ginger sliced
  • 4 cloves garlic smashed
  • 2 star anise
  • 1 head napa cabbage cut into pieces
  • 200 g mixed mushrooms
  • 1 package shirataki noodles rinsed and drained
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • Chili oil and scallions for serving

Instructions

  • In a large pot, bring the chicken broth to a simmer with ginger, garlic, and star anise. Simmer 10 minutes to infuse, then strain if desired.
  • Season the broth with soy sauce and sesame oil.
  • Add the napa cabbage and mushrooms, simmer 5 minutes until just tender.
  • Add the shirataki noodles and simmer 2 minutes more.
  • Keep the pot at a gentle simmer at the table. Cook the thin lamb slices in batches directly in the broth for 30-60 seconds each, until just done.
  • Serve with chili oil and scallions for dipping and garnishing.

Notes

Chef's Tip: Slice the lamb as thin as possible (freezing it for 20 minutes first makes this much easier) so it cooks in seconds at the table. Keto Swaps: shirataki noodles replace the traditional glass noodles, keeping the hot pot experience with almost no carbs.

Nutrition

Calories: 298kcal | Protein: 26g | Fat: 18g | Fiber: 2g
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