Category: Main-Course Recipes, Soup Recipes
Cuisine: Chinese Cuisine
Cooking Method: Braising, Stir-Frying
Yields:
4 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
15 Mins
Total Time:
25 Mins
Dough Drop Soup, also known as Mian Ge Da Tang in Chinese, is a popular and hearty soup that originated in the northern regions of China. It is a simple and rustic soup that is both filling and delicious, perfect for a cold winter day.
Ingredients
Adjust Servings
Instructions
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Place the flour in a large bowl. Gradually pour in 3/4 cup water while stirring with a chopstick in one direction until the mixture turns into little lumps of dough. If the dough feels too dry and can't form lumps, add one teaspoon of water at a time.
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Heat vegetable oil in a wok over medium-low heat. Add half of the chopped green onions and stir-fry for 30 seconds, or until fragrant. Turn the heat to medium-high, add diced tomatoes to the wok, and stir-fry until they become soft and mushy. Add soy sauce and sugar, then pour in 4 cups of water.
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After bringing the water to a boil, reduce the heat to medium, and add the dough lumps to the wok. Cook for 3-4 minutes, or until the centers of the dough lumps are no longer raw. Gently stir with a spoon to prevent the dough lumps from sticking together.
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Add the spinach to the wok and simmer for 1 minute.
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Slowly pour the beaten egg into the soup while stirring continuously.
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Season the soup with salt and ground white pepper to taste. Add the chicken powder and sesame oil to the wok. Sprinkle the remaining half of the chopped green onions before serving.
