Shaanxi Lamb Noodle Soup
Yangrou Paomo
A hearty and iconic noodle soup from Shaanxi province, famous for its rich lamb broth and the unique preparation of breaking flatbread into small pieces to soak up the flavorful soup. It's a deeply satisfying and communal dish.
🧂 Ingredients
- 1 kg Lamb bones (for broth)
- 500 g Lamb meat (shoulder or leg), cut into large chunks
- 4 Flatbread (Mo bread or similar dense bread), day-old preferred
- 30 g Ginger, sliced
- 3 Scallions, white parts
- 2 Star anise
- 1 Cinnamon stick
- 1 tsp Sichuan peppercorns
- 2 Bay leaves
- 30 ml Light soy sauce
- to taste Salt
- to taste White pepper
- generous amount Cilantro, chopped (for garnish)
- to taste Pickled chili peppers or chili oil (for serving)
👨🍳 Instructions
- 1
Prepare the lamb broth: Rinse lamb bones and meat. Blanch bones and meat in boiling water for 5 minutes. Drain and rinse. Place bones and meat in a large stockpot, cover with fresh cold water (about 3 liters). Add half of the ginger, scallions, star anise, cinnamon, Sichuan peppercorns, and bay leaves. Bring to a boil, then reduce heat and simmer, covered, for at least 3 hours, skimming off any foam or impurities.
💡 Tip: A long simmering time is crucial for a rich and flavorful broth. - 2
Strain the broth, discarding the bones and aromatics. Season the broth with light soy sauce, salt, and white pepper to taste. Keep the cooked lamb meat aside.
💡 Tip: Taste and adjust seasoning carefully, as the broth will be the primary flavor. - 3
Prepare the bread: Tear the flatbread into small, bite-sized pieces (about 1-2 cm). This is the traditional way to prepare it for soaking up the soup.
💡 Tip: Using day-old bread helps it absorb the soup better without becoming mushy too quickly. - 4
Assemble the bowls: Place a generous amount of torn bread pieces into each serving bowl. Ladle the hot lamb broth over the bread, ensuring it is well-soaked. Let it sit for a few minutes.
💡 Tip: The bread will soften and absorb the broth, becoming a delicious, chewy component of the dish. - 5
Slice the cooked lamb meat thinly. Arrange the lamb slices on top of the soaked bread in each bowl.
💡 Tip: The lamb meat should be tender and flavorful from the broth. - 6
Garnish generously with chopped cilantro and the remaining sliced ginger and scallions (if desired, lightly sautéed).
💡 Tip: Fresh cilantro adds a bright, herbaceous contrast to the rich soup. - 7
Serve immediately with pickled chili peppers or chili oil on the side for those who prefer a spicy kick.
💡 Tip: The pickled chilies add a tangy and spicy element that complements the lamb.
💡 Pro Tips
- ✓The quality of the lamb and the broth are paramount to this dish. Use good quality lamb bones and meat.
- ✓If you can't find traditional Mo bread, a dense, slightly stale baguette or ciabatta can be used, though the texture will differ.
- ✓Some variations include adding vermicelli noodles or glass noodles to the soup.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a vegetarian version, omit the lamb and use a rich vegetable broth, adding firm tofu or mushrooms.
- Add a hard-boiled egg to each bowl for extra protein.
- Some recipes call for adding a small amount of lamb liver or kidney to the broth for deeper flavor.