Bread and Mutton Soup – Yangrou Paomo

posted on: Sep 15, 2025

By: Habeeb Salloum/Arab America Contributing Writer

Situated strategically at the crossroads of the routes across China and Central Asia, the city of Xi’an, grew into one of the most sophisticated and wealthy urban centers in the world during the Classical Period and the Middle Ages. In those centuries, it was also the first Chinese city to open its doors to the outside world. It established itself as a world leader in culture and trade and became the first stop on the famous Silk Road, playing a vital role in bridging the gap between East and West.  From here, caravans began their journeys westward and returned with products and new ideas from India, Persia, the Arab world, and beyond. This, of course, had an impact on the cuisine of Xi’an.

An Arab-influenced dish brought along the Silk Road, paomo is said to be the dish that made Xi’an a jewel in the Chinese culinary world. The unleavened bread in this dish is mo, a bread that, according to locals, was brought to the East by Arab traders centuries ago. 

The people of Xi’an believe this soup to either have been introduced by the Arabs or inspired by the spices of the Arab world. 

Serves 8

4- to 6-pounds mutton, lamb, or beef bones, broken into 4- to 5-inch pieces

2 medium onions, finely chopped

6 garlic cloves, crushed

1 small fresh hot pepper, seeded and finely chopped

1 tablespoon grated fresh ginger

water

1/2-pound wheat noodles

2 1/2 teaspoons salt

1 teaspoon black pepper

1 teaspoon ground cumin

1/2-pound lean lamb, very thinly sliced

1 cup finely chopped green onion

1 cup finely chopped coriander leaves (cilantro)

4 cups cubed day-old bread or croutons

Place bones, onions, garlic, hot pepper, and ginger in a large saucepan, then cover with water to 2 -inches above bones. 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 (will need 8 cups total). Stir in salt, pepper, and cumin, then bring to boil and cook over medium heat for 5 minutes. Keep hot.

Divide remaining ingredients, except bread, into 8 large soup bowls. Pour broth over ingredients and top the soup in each bowl with the bread. 

Serve immediately.

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