Rustic Tomato Soup with Egg Ribbons and Hand-Torn Dumplings

Name: Rustic Tomato Soup with Egg Ribbons and Hand-Torn Dumplings
Total time: 25 min
Ingredients: 1 cup all-purpose flour; 1/2 cup water; 2 medium, cored and chopped ripe tomatoes; 2, beaten large eggs; 2 cups, roughly chopped fresh spinach; 2 tablespoons vegetable oil; 4 cups water or light broth; to taste salt; 2, thinly sliced scallions

A hearty Chinese-style soup featuring irregular flour dumplings simmered in a bright tomato broth, finished with silky egg ribbons and tender spinach.

25 min

Easy

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Rustic Tomato Soup with Egg Ribbons and Hand-Torn Dumplings

Story

This home-style soup transforms pantry staples into a satisfying meal. The irregular hand-pinched dumplings soak up the savory tomato broth, while the egg ribbons add a luxurious texture without any fuss.

Ingredients

all-purpose flour 1 cup

water 1/2 cup

ripe tomatoes 2 medium, cored and chopped

large eggs 2, beaten

fresh spinach 2 cups, roughly chopped

vegetable oil 2 tablespoons

water or light broth 4 cups

salt to taste

scallions 2, thinly sliced

Instructions

Shape the dumplings

Mix the flour and water until a rough, shaggy dough comes together. Let it rest for 5 minutes, then pinch off marble-sized pieces and roll them between your palms to create irregular, rustic dumplings. Dust lightly with flour to prevent sticking.

Build the broth

Warm the oil in a medium pot over medium heat. Add the chopped tomatoes and cook, stirring occasionally, until they collapse into a thick, jammy sauce, about 4 minutes.

Simmer the dumplings

Pour in 4 cups of water and bring to a gentle boil. Drop in the hand-torn dumplings and cook until they float to the surface and turn tender, about 6 minutes.

Finish with egg and greens

Stir in the spinach and let it wilt for about a minute. Slowly drizzle the beaten eggs into the simmering soup while stirring gently with a fork to create silky, delicate ribbons. Season with salt to taste.