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Ginseng + Shiitake Soup with Lamb Neck ...


The Little China Company - Ginseng & Shiitake lamb neck Soup


Making nourishing soups is a ritual I enjoy and make a habit of at least weekly. It is most likely made on a Sunday, when there is time during the day to stock up on fresh produce at the market and buy some organic meat for slow cooking. A packet of Little China Soups is essential, as they add nourishment using high quality medicinal ingredients. I usually opt for the Ginseng + Shiitake mix, as it is an energizing and strengthening tonic that acts as a pick-me-up after a busy week. Plus, nothing beats the taste of medicine-grade shiitake mushrooms!   Read More ...



The Little China Company - Ginseng & Shiitake lamb neck Soup


The meat you add is up to you, but I love to add slow cooking meats that are inexpensive. Lamb necks are a current favourite, but if you’d prefer chicken drumsticks, chopped sausages or even want to keep it vegetarian then that’s perfect too. Also making a soup is a great opportunity to clean out the vegetable crisper and use up half carrots or greens that a looking a tad old. If you have some chicken or beef broth in the freezer, then pop some of that in too – but the soup mix will add enough flavour and act as a broth.

Now this recipe can act as a guide, but obviously add whatever meat and vegetables you like.


  • 1 x packet Ginseng + Shiitake Soup Mix
  • Lamb necks
  • Chicken broth
  • 1 Onion
  • 2 x Carrots
  • Broccoli
  • Cabbage
  • Kale
  • 1 tbsp fennel seeds
  • 1 tsp fresh or ground turmeric


The Little China Company - Ginseng & Shiitake lamb neck Soup



  1. In a wide saucepan brown the lamb necks, a few minutes on each side
  2. In another deep saucepan start frying the chopped onion and carrots. Add the fennel seeds and turmeric for another minute
  3. Add the lamb necks to the onion mixture along with the soup mix and chicken broth (if using)
  4. Bring to the boil and simmer covered for 1-2 hours
  5. In the last 20 minutes or so add the vegetables
  6. Serve in bowls and eat mindfully


  • Hannah is a health writer and holds a Bachelor degree in Nutritional Science.

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