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.






Skill level

Average: 4.3 (7 votes)


  • 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

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.


Chilling time overnight

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.


• Mutton and bones are available from select butchers.



Photography by Tom Donald.


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