Dough Drop Soup is a classic northern Chinese soup. The dough drops are smooth and chewy, and the broth is rich and savory. Soybean sprouts and wood ear mushrooms add umami, scallion whites infuse the oil with aroma, and the tomatoes bring a sweet and tangy note. A warm bowl that comforts you from the inside out—perfect with fried dough sticks or as a late-night snack.
🌴 Ingredients:
· 150g all-purpose flour
· 2 tomatoes (ripe for a richer broth)
· 2 eggs (beaten)
· 1 small handful of greens (bok choy or spinach, cut into sections)
· 1 small handful of soybean sprouts (for umami)
· A few wood ear mushrooms (soaked and shredded)
· 50g pork belly (thinly sliced, optional, for extra flavor)
🌴 Aromatics:
· A small piece of minced ginger
· 3-4 cloves minced garlic
· 1 section of scallion (chopped, whites and greens separated)
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce
· 1 tbsp oyster sauce
· A pinch of sugar (to enhance flavor)
· A pinch of white pepper powder
· A few drops of sesame oil (for finishing)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Make the Dough Drops
Place the flour in a large bowl. Gradually add water in small amounts while stirring quickly with chopsticks until small, evenly sized dough drops form. ⚠️ Note: Add water little by little for even drops; otherwise, they will clump together. Sprinkle with a little dry flour to prevent sticking. - Prepare the Tomatoes
Score a cross on the top of each tomato and blanch in boiling water for 1 minute. Peel and cut into small pieces. ⚠️ Note: Peeling makes the broth richer and smoother. - Sauté the Scallion Whites
Heat oil in a pan. Add the scallion whites, minced ginger, and garlic, and stir-fry over low heat until fragrant. ⚠️ Note: The scallion whites are the soul of this dish—infusing the oil with their aroma before adding the tomatoes makes the broth more fragrant. - Cook the Broth Base
Add the tomato pieces and stir-fry over medium heat until they release their juice and red oil. Add the soybean sprouts and wood ear mushrooms, and stir-fry to combine. Add the light soy sauce, oyster sauce, and sugar. Stir well. ⚠️ Note: Make sure to cook the tomatoes until they release their red oil, and stir-fry the vegetables together for a richer broth. - Simmer the Soup
Pour in plenty of hot water and bring to a boil. Add the pork belly slices (if using) and simmer over medium heat for 3 minutes. ⚠️ Note: Always use hot water; cold water will make the broth cloudy. - Add the Dough Drops
Sprinkle the dough drops into the pot in small batches, stirring gently with chopsticks as you go to prevent sticking. Bring to a boil, then reduce to medium heat and cook for 3-5 minutes until the dough drops float and are cooked through. ⚠️ Note: Sprinkle and stir at the same time to prevent clumping and sticking. - Add the Eggs
Drizzle the beaten eggs into the pot in a circular motion. Wait for the egg ribbons to set before gently stirring. ⚠️ Note: Drizzling in a circle gives beautiful egg ribbons. Don’t stir too early, or they will break apart. - Add the Greens
Add the greens and cook for 1 minute until just tender. Sprinkle with white pepper and add salt to taste. Drizzle with sesame oil and turn off the heat. ⚠️ Note: Add the greens at the very end to keep them bright and crisp. - Serve
Ladle into bowls, sprinkle with scallion, and serve hot. The dough drops are chewy, the broth is rich, and the tomatoes add a sweet and tangy note.
💡 More Comforting Soups:
If you enjoy this hearty and comforting soup, you should also try my [Tomato and Egg Soup] for a tangy and quick classic, or my [Spinach and Meatball Soup] for a nourishing and satisfying bowl.
Want to explore more soup recipes? Check out my full [Soups] category!
💡 Tips:
Add water to the flour in small amounts while stirring to make even dough drops. Sauté the scallion whites first to infuse the oil with aroma before adding the tomatoes. Cook the tomatoes until they release their red oil, and stir-fry the vegetables together for a richer broth. Sprinkle the dough drops in small batches while stirring to prevent clumping. Drizzle the eggs in a circle for beautiful ribbons. Add the greens at the very end to keep them bright and crisp.
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