Ingredients with Measurements:
- 1 lb. lamb or beef, thinly sliced
- 1 lb. bread dough, cut into small cubes
- 1 cup pickled mustard greens, chopped
- 4 cups beef or lamb broth
- 2 tbsp. vegetable oil
- 1 tbsp. ginger, minced
- 1 tbsp. garlic, minced
- 1 tbsp. soy sauce
- 1 tsp. salt
- 1 tsp. sugar
- 1/2 tsp. ground black pepper
- 1/4 cup scallions, thinly sliced
Special equipment needed:
- Large pot or Dutch oven
- Rolling pin
- Cutting board
- Sharp knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add ginger and garlic, and sauté until fragrant.
2. Add thinly sliced lamb or beef to the pot and cook until browned.
3. Add soy sauce, salt, sugar, and ground black pepper to the pot and stir well.
4. Pour in beef or lamb broth and bring to a boil. Reduce heat to low and let simmer for 30 minutes.
5. Meanwhile, roll out bread dough on a floured surface and cut into small cubes.
6. Preheat oven to 350°F. Place bread cubes on a baking sheet and bake for 10-15 minutes until crispy.
7. Add pickled mustard greens to the pot and let simmer for an additional 10 minutes.
8. To serve, place a handful of crispy bread cubes in a bowl and ladle the hot soup over it. Top with thinly sliced scallions.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 40g
Protein: 30g
Substitutions for ingredients:
- Pork or chicken can be used instead of lamb or beef.
- Regular bread can be used instead of bread dough.
- Cabbage or other pickled vegetables can be used instead of pickled mustard greens.
Variations:
- Add sliced mushrooms to the pot for extra flavor.
- Use vegetable broth instead of beef or lamb broth for a vegetarian version.
- Add a beaten egg to the soup for a more filling meal.
Tips and tricks:
- Make sure to chop the pickled mustard greens finely to ensure they cook evenly.
- If the soup is too thick, add more broth or water to thin it out.
- Serve with additional soy sauce or chili oil for extra flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a handful of crispy bread cubes on top.
Garnishes:
Thinly sliced scallions can be used as a garnish.
Pairings:
Serve with a side of steamed rice or a simple green salad.
Suggested side dishes:
Steamed rice or a simple green salad.
Troubleshooting advice:
If the soup is too salty, add more water or broth to dilute it.
Food safety advice:
Make sure to cook the meat thoroughly to avoid any foodborne illnesses.
Food history:
Paomo is a traditional Chinese dish that originated in Shaanxi province. It is a type of soup made with bread and meat, and is often served with pickled vegetables.
Flavor profiles:
This dish has a savory and slightly sour flavor from the pickled mustard greens, with a hint of sweetness from the bread cubes.
Serving suggestions:
Serve hot and enjoy as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese