A restorative soup made by rubbing flour into tiny crumbles that are simmered in mutton broth. The Mongolian equivalent of chicken soup for when you are feeling unwell.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Put flour in a bowl. Sprinkle water a tiny bit at a time while rubbing with fingers to form small crumbles, not dough.
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2
Bring broth to a boil. Add minced onion and ground meat, breaking meat into small pieces.
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3
Simmer 10 minutes until meat is cooked through.
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4
Gradually sprinkle flour crumbles into the boiling broth, stirring constantly to prevent clumping.
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5
Beat egg and drizzle into the soup in a thin stream while stirring.
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6
Simmer 5 more minutes. Season with salt and pepper. Serve hot in bowls.
Did You Know?
Mongolian mothers consider bantan the ultimate cure-all, feeding it to anyone with a cold, flu, or hangover.
Chef's Notes
The Story Behind Bantan
Bantan is Mongolia's comfort food for the sick and weary. The tiny flour crumbles create a porridge-like consistency that is easy to digest while providing sustaining energy. In nomadic households, it is the first food given to someone recovering from illness. The technique of rubbing flour into crumbles rather than forming dough is distinctive to Mongolian cooking and requires a practiced hand to get the right texture. Simple as it seems, bantan represents the caring and restorative side of Mongolian food culture.
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