Can I make the dough ahead of time?
Yes, you can prepare the dough and keep it covered in the refrigerator for up to 24 hours. Let it come to room temperature slightly before dropping into the soup.
BREAKFAST
Mongolian Bantan: Savory Lamb and Dough Drop Soup
Warm up with a bowl of Mongolian Bantan, a traditional and satisfying soup. This recipe features tender ground lamb and handmade flour dough bits simmered in a rich, savory broth, brightened with a sprinkle of fresh herbs. It's a comforting dish perfect for any time of day.
HOW TO MAKE IT
Let's cook.
01
In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add 1 pound of ground lamb and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
02
While the lamb cooks, prepare the flour dough: In a small bowl, combine 1/2 cup of all-purpose flour with 1/4 cup of cold water. Mix until a shaggy, crumbly dough forms. Do not overmix.
03
Add 6 cups of beef broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot with the browned lamb. Bring the mixture to a boil over medium-high heat.
04
Once boiling, reduce the heat to medium-low and carefully drop small, pea-sized pieces of the flour dough into the simmering broth. Stir gently to prevent sticking.
05
Simmer the soup for 10-12 minutes, or until the dough pieces are cooked through and the soup has slightly thickened. The dough will expand as it cooks.
06
Stir in 1/4 cup of fresh dill and 1/4 cup of fresh parsley. Cook for an additional 1 minute to allow the herbs to warm through.
07
Ladle the Mongolian Bantan into bowls and serve immediately.
About This Recipe
Warm up with a bowl of Mongolian Bantan, a traditional and satisfying soup. This recipe features tender ground lamb and handmade flour dough bits simmered in a rich, savory broth, brightened with a sprinkle of fresh herbs. It's a comforting dish perfect for any time of day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can brown a finely diced onion with the lamb in step 1. Adjust the amount of salt and pepper to your taste.
Easy Substitutions
Ground beef can be used instead of lamb. Vegetable broth can replace beef broth for a lighter version. Other fresh herbs like cilantro or green onions can be used.
Storage & Reheating
Store leftover Mongolian Bantan in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it's too thick.
Serving Suggestions
Serve with a side of crusty bread for dipping, a dollop of sour cream or plain yogurt, a sprinkle of red pepper flakes for a kick, or a fried egg on top for extra protein.
Common Mistakes
Overmixing the dough can lead to tough, chewy flour pieces; mix just until combined. Dropping large pieces of dough can result in uneven cooking; aim for small, pea-sized bits. Not simmering long enough will leave the dough raw in the center; ensure it's cooked through. Over-salting the broth before adding the dough can make the final soup too salty, as the dough absorbs flavor.
Frequently Asked Questions
What if my soup is too thick or too thin?
If too thick, add more beef broth or water until desired consistency. If too thin, you can simmer for a few more minutes to reduce, or mix a small amount of flour with cold water to create a slurry and stir it into the simmering soup to thicken.
Can I add vegetables to this soup?
Absolutely! Diced carrots, potatoes, or celery can be added with the broth in step 3 for extra nutrients and flavor.
MORE TO KNOW
Bantan is a traditional Mongolian soup, often eaten for breakfast or as a light meal. The simplicity of its ingredients belies its comforting and nourishing qualities. The key to good Bantan is ensuring the flour dough is not overmixed, creating small, tender dumplings that absorb the savory broth. This recipe offers a fresh, herbaceous twist on the classic, making it a delightful start to any day.
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