Bantan — Print Recipe — The Culinary Codex

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.

Ingredients

200g ground lamb or beef
2 cups flour
1 litre mutton broth or water
1 small onion, minced
1 tsp salt
1/2 tsp pepper
1 egg

Instructions

1 Put flour in a bowl. Sprinkle water a tiny bit at a time while rubbing with fingers to form small crumbles, not dough.
2 Bring broth to a boil. Add minced onion and ground meat, breaking meat into small pieces.
3 Simmer 10 minutes until meat is cooked through.
4 Gradually sprinkle flour crumbles into the boiling broth, stirring constantly to prevent clumping.
5 Beat egg and drizzle into the soup in a thin stream while stirring.
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.