photo of Asian style soup with lamb ribs

Asian style soup with lamb ribs

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A light soup loaded with mushrooms and slim lamb ribs, yet leaves you feeling full. 

I was surprised by the explosion of flavors and different textures, which is the high point of this soup. I choose ribs over a more meatier cut because I wanted the bones to release some right nutrients into the soup. Two kinds of mushrooms: brown mushrooms and enoki were used, which added so much to the texture. 

With the winter slowly coming to an end, I am glad I made this soup. I hope you enjoy making it over the weekend.

Photo of Asian style soup with lamb ribs
Recipe of Asian style soup with lamb ribs

Preparation time: 20 minutes
Serves : 1-2 persons
Cooking time: 20 minutes


  • Lamb ribs 250 gms
  • Brown mushrooms 200 gms
  • Garlic 3-4 cloves(chopped)
  • Ginger 1 tbsp (thinly sliced)
  • Onion 1 small
  • Chilli 2
  • Soy sauce 3 tbsp
  • Chicken stock 1 cube
  • Red chili powder ¼ tsp
  • Spring Onions 4-5
  • Enoki mushrooms 1 bunch
  • Carrots 1


  1. In a deep bottom pan, heat some oil and brown the ribs lightly.
  2. Remove the ribs, add the garlic, ginger, and onion to the same pan.
  3. Once the onions are translucent, add chopped mushrooms, chilies, soy sauce, and chili powder.
  4. Saute the mushrooms for a minute and add the ribs right back.
  5. Give it a good mix and pour two cups of water. Add the stock and let it dissolve.
  6. Serve the soup in bowls and garnish with matchstick carrots, spring onions, and enoki mushrooms.

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