Bantan: Mongolian Flour Soup for Simple, Soulful Comfort

Ingredient Overview & Smart Swaps

Here’s all you need to make Bantan, with tips for substitutions:

1. Flour (100g)

• All-purpose works best for forming soup dumplings.

• Swap: Try whole-wheat flour for a heartier taste but expect a denser texture.

2. Water (500ml, plus more for dough)

• The base for your soup.

3. Mutton (100g)

• Classic, for a rich, authentic flavor.

• Swap: Use lamb, beef, or even chicken if you can’t access mutton.

4. Onion (1 small, 50g)

• Adds mild sweetness and depth.

• Tip: Yellow or white onion are great here.

5. Salt (1 tsp)

• Essential to bring out all the flavors.

• Customize: Add pepper, herbs, or a bay leaf if you wish.

Nutrition Facts (Per Serving)

Estimated (for one bowl):

• Calories: 210 kcal

• Protein: 13g

• Fat: 7g

• Carbohydrates: 25g

• Fiber: 1g

• Sodium: 850mg

• Nutrients: Iron (from mutton), B vitamins, potassium

Highlights:

• High in protein and filling

• Low in fat (if using lean meat)

• Naturally nut-free

• Adaptable for gluten-free with swaps

Step-by-Step Instructions: How to Make Bantan

1. Start the Broth

• In a large saucepan or soup pot, place 100g mutton (cubed or with bone for more flavor), 1 sliced onion (50g), and 500ml water.

• Bring to a boil, then reduce to a gentle simmer.

• Skim off any foam that appears.

• Simmer for 20 minutes, until the meat is tender and the broth is fragrant.

2. Make the Flour Crumbles

• In a bowl, place 100g flour and a big pinch of salt.

• Drizzle in a little cold water (about 2–3 tbsp at a time), rubbing with your fingers until the flour forms small, pea-sized lumps or crumbs. These are your bantan "dumplings." Don’t make a smooth dough—you want little lumps.

• The mixture should be loose—think soft, irregular mini dumplings.

3. Drop Into Soup

• Once the mutton is cooked, bring the soup back to a gentle boil.

• Sprinkle the flour crumbles evenly over the surface, stirring occasionally to prevent clumping.

• Simmer for 5 minutes, until the flour bits cook through and thicken the soup slightly.

4. Season and Serve

• Add 1 tsp salt (taste and adjust as needed).

• Serve hot, with extra chopped green onion or black pepper if you like.

Tips & Tricks for Bantan Success

• Small crumbles: Don’t overwork the flour “dough”—the charm is in rough, rustic bits.

• More flavor: Add a bay leaf, carrot slices, or a bit of garlic with the onion and mutton for subtle variations.

• Mutton tip: If using bone-in, remove the bones before serving and shred or chop the meat for easy eating.

• For a lighter meal: Use chicken breast or thigh for a less fatty version.

• Food for the weary: Bantan is a classic “recovery” soup in Mongolia—a go-to when someone feels under the weather.

Creative Serving Ideas

• Traditional: Serve piping hot as a light lunch or starter, with just a sprinkle of green onion.

• Richer meal: Add a side of crusty bread, naan, or Mongolian flatbread.

• Hearty bowl: Top with a pat of butter or a swirl of cream for extra richness.

• Add-ins: Toss in a handful of spinach or peas at the end for more color and nutrition.

Frequently Asked Questions (FAQ)

Q: Can I make Bantan vegetarian?
A: Yes! Use vegetable broth and skip the meat, or add mushrooms or potatoes for depth.

Q: Can I double the recipe?
A: Absolutely—just keep the flour-to-liquid ratio in balance so the soup remains brothy.

Q: Can I store leftovers?
A: Bantan is best enjoyed fresh, but if needed, store in the fridge for up to 2 days. The dumplings may soften over time.

Q: Is this gluten-free?
A: Not as written, but you could try making with a gluten-free flour blend. Texture may change.

Q: Can I use bouillon or stock cubes?
A: Yes! Start with water and add bouillon for flavor if you don’t have raw meat.