Tomato Dough Drop Soup
The pairing of tomatoes and eggs is a beloved staple in Chinese home cooking, appearing in classics like tomato scrambled eggs and tomato egg soup. My two little ones are especially fond of these dishes — whether served at breakfast or dinner, they always bring on big appetites.
After what felt like an especially long and sweltering summer, cooler weather has finally arrived, making it the perfect time for warming soups. I added small hand-formed dough lumps to a simple tomato and egg soup, and my daughter happily finished two bowls, declaring it delicious. It has become a daily request for both breakfast and dinner these past few days.
With the school season here, this nutritious, comforting bowl is now a go-to breakfast in our home.
Ingredients
Tomato
1
Egg
1
Bok choy
1
Flour
50g
Salt
A pinch
Cooking oil
As needed
Green onion
As needed
Water
As needed
Instructions
1
Step 1
Prepare the ingredients and seasonings.
2
Step 2
Chop the green onions into small pieces.
3
Step 3
Wash the bok choy and cut into segments.
4
Step 4
Wash the tomato and cut into small dice.
5
Step 5
Slowly add water to the flour in batches.
6
Step 6
Keep stirring with chopsticks while adding water until the flour forms small dough lumps.
7
Step 7
Add oil to the Joyoung non-stick milk pan and sauté the green onions until fragrant.
8
Step 8
Add the tomatoes and stir-fry until they release their juices.
9
Step 9
Add water and bring to a boil.
10
Step 10
Evenly add the flour lumps into the pot and quickly stir to separate them.
11
Step 11
Beat the eggs into an egg mixture.
12
Step 12
Slowly pour into the pot.
13
Step 13
Add the bok choy segments, bring to a boil, and season with salt.
