Chinese Egg and Tomato Dough-Drop Soup with Fresh Spring Herbs
A comforting and light Chinese-style soup featuring silky egg ribbons, sweet ripe tomatoes, and tender hand-torn dough drops in a savory broth. Perfect for spring, this nourishing bowl comes together in under 30 minutes for a satisfying meal.
Ingredients
- 150g all-purpose flour
- 75ml cold water for dough
- 4 medium ripe tomatoes, cut into wedges
- 3 large eggs, beaten
- 1.2 litres vegetable stock
- 2 tablespoons vegetable oil
- 3 spring onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Make the dough by combining flour and cold water in a bowl, mixing until a shaggy, slightly sticky dough forms. Cover with a damp cloth and rest for 10 minutes.
Heat vegetable oil in a large pot or wok over medium-high heat. Add the white parts of spring onions, garlic, and ginger, stirring for 30 seconds until fragrant.
Add tomato wedges and cook for 3-4 minutes, pressing gently to release their juices until they begin to break down.
Pour in the vegetable stock and bring to a boil. Add soy sauce, sugar, and white pepper, then reduce heat to a gentle simmer.
Tear off small pieces of dough (about 2cm each) and drop them directly into the simmering soup. Cook for 4-5 minutes until the dough drops float and are cooked through.
Slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring in one direction to create silky egg ribbons.
Remove from heat and stir in rice vinegar and sesame oil. Season with salt to taste.
Ladle soup into bowls and garnish with green spring onion slices and fresh coriander leaves. Serve immediately while hot.
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