Kjotsupa

This is a Mongolian soup. Traditionally, fatty meat is used but many now prefer to remove most of the fat. Other versions of the soup may add or substitute other vegetables, like cabbage, kale or turnips, and a fistful of oats or rice was sometimes added to thicken it somewhat, but this is the version i like best; simple, clear and thin but tasty. I also like the pure version, but tried the one with oatmeal too. It's excellent - very "stick to your ribs". It's