Zabaikal-style mutton noodle soup

This simple but hearty soup is made in the Zabaikal style with and mutton and mutton bones to impart flavour on the broth. Use lamb as a substitute if you cannot find mutton.

Credit: Tom Donald

• serves

  6

• prep

  30 minutes

• cook

  1:45 hour

• difficulty

  Easy

Ingredients

• 250 g (1⅔ cup) plain flour
• 1 kg boneless mutton (see Note) or lamb shoulder, trimmed, cut into 3 cm-pieces
• 300 g mutton or lamb bones (see Note)
• soy sauce, to serve

Chilling time overnight

Instructions

Place flour, 125 ml (½ cup) water and a pinch of salt in a bowl and mix to form a dough. Turn out onto a lightly floured work surface and knead for 8 minutes or until dough is smooth and elastic. Place dough in a greased bowl and cover with plastic wrap. Refrigerate overnight.

The following day, place mutton and bones in a large stockpot over high heat and cover with 3 litre water. Bring to the boil. Reduce to medium heat and simmer for 1½ hours or until mutton is tender.

Meanwhile, divide dough into thirds and dust each portion with flour. Using a rolling pin, roll out each portion to 2 mm thick. Slice lengthwise into 1 cm strips, then cut each strip into 10 cm lengths.

Remove bones from soup and discard. Increase heat to medium-high, season with salt and pepper and add noodles. Cook for 2 minutes or until noodles float to the surface and are cooked through. Serve with soy sauce.

Note• Mutton and bones are available from select butchers.

Photography by Tom Donald.

As seen in Feast magazine, July 2014, Issue 33.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.