Chinese Lamb and Flatbread Soup Is Your New Winter Comfort Dish

Your new favorite Chinese street food soup! Start speaking a new language in 3 weeks with Babbel 🧠🗣️ Get up to 55% OFF your subscription here: https://www.babbel.com/Andong 🌽 Get my Triple Corn Miso Ramen w/ Chashu from Aimii Ramen https://bit.ly/andongramen 🛠️ My Kitchen Tools https://bit.ly/kitchenpassport-tools 📸 Follow me on Instagram!   / mynameisandong   🍖 Yang Rou Pao Mo Recipe 1.3 kg lamb shoulder (large chunks) 500 g lamb bones (optional) 1 onion, halved 40g ginger (sliced) 1 bulb garlic (halved) 1 leek (chunks) 3–4 scallions (tied) 2 star anise 1 small cinnamon stick 2 bay leaves ½ tsp Sichuan peppercorns 2 tsp white peppercorns 1 black cardamom pod (crushed) 2 dried chilies ½ tsp cumin seeds 3l water 1 daikon radish (peeled, thick cylinders) 22–28 g salt (to taste) 5–8 g MSG Chinese mo breads or very dense pita/flatbread (torn into tiny pieces for 3–4 bowls) 80–100 g dried glass vermicelli 15–20 g dried wood ear mushrooms, soaked & julienned Sliced spring onions Chopped cilantro Sliced green chili Chopped suan cai (Chinese pickled mustard greens) Pickled garlic cloves Pickled Chili & Garlic (or chili crisp) Chinese mature/black vinegar Xi’an table spice mix: 4 tsp salt 4 tsp white pepper 1 tsp ground cumin ½ tsp MSG Part of this video is sponsored by Babbel.