Mongolian Bantan: Thick Meat and Flour Soup
A simple Mongolian soup of diced meat and broth, thickened with small flour dumplings and finished with spring onion. Serves 4.
Bantan combines meat simmered in water with flour to make a thick, comforting soup. This version keeps small dough lumps in the broth rather than smoothing it completely.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Simmer the meat
Put the water and meat in a pot. Bring to a boil, then simmer until the meat is tender, 30 to 40 minutes.
Ready to continue when: The meat is tender when pierced, and the broth is hot.
40 min - 02
Thicken the soup
Break the flour into small lumps and add them gradually to the hot broth, stirring. Cook until the broth thickens and the lumps are cooked through, without letting them dissolve completely.
Ready to continue when: The broth has thickened and the small flour lumps are cooked but still visible.
- 03
Add the spring onion and serve
Ladle the soup into bowls and finish with the chopped spring onions.
Ready to continue when: The chopped spring onion is distributed over the hot soup.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=cJBK2J902ao
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State: Published after documentary validation; no “Tested” label is shown.