Saturday Soup

Sometimes, it is good to be up early so that you may do some things. I woke this morning and thought to make one of my favorite soups. Since it usually takes 5 hours to prepare and cook, and early morning is good if I want to serve it for lunch.

This soup is from my hometown of Xi’An. The city is famous for the terracota army and Paomo. I believe it is not possible to find a restaurant in Xi'an that does not offer it.

 There are two variations:  Yangrou Paomo made with lamb, and Niurou Paomo made with beef. It only depends on your tastes. I prefer the lamb. It is a very simple soup that is easy to prepare but keeps one warm in the winter months.But its main component is a shredded flatbread which is soaked in mutton broth.  An interesting fact of this soup when served in a restaurant in Xi’an; two pieces of flat bread are brought to the table for the patron to tear to their preferred size then brought to the kitchen for preparation.

Prep is easy but takes time.

Yangrou Paomo 

·         mutton, lamb or beef bones (from 4 to 6 pounds), broken into medium sized pieces.

·         2 medium onions, chopped

·         6 cloves garlic, crushed

·         1 small hot pepper, chopped

·         1 tablespoon grated ginger

·         1/2 pound wheat noodles

·         2 1/2 teaspoons salt

·         1 teaspoon pepper

·         1 teaspoon cumin

·         1/2 pound very thinly sliced raw lamb

·         1 cup green onions, finely chopped

·         1 cup finely chopped coriander leaves

·         4 cups cubed hard bread or Chinese crullers

Place bones, onions, garlic, hot pepper and ginger in a large saucepan, then cover to 2 inches above bones with water and bring to boil. Cover and cook over medium/low heat for 4 hours, adding more water if necessary.

In the meantime, cook noodles according to directions on package and set aside.

Strain and discard bones and vegetables, then return broth to saucepan, adding water if necessary to make 8 cups. Stir in salt, pepper and cumin, then bring to boil and cook over medium heat for a 5 minutes. Allow to stand piping hot.

Divide evenly remaining ingredients, except bread, but including noodles, in 8 large soup bowls, then pour broth over ingredients and stir in bread, evenly divided, into the 8 bowls. Serve pipping hot.

Serves 8

Here you have one of my comfort foods. If you like, you can prpare extra broth and freeze for later.