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5 from 1 vote

Mian Ge Da Tang (Dough Drop Soup)

This mian ge da tang is absolutely fun to make and delicious to eat. No tool is needed to make the noodles and uses fresh vegetables from the season -- tomatoes!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Asian, Chinese
Keyword: asianpasta, vegannoodlesoup
Servings: 1
Author: woonheng

Ingredients

  • ½ cup [60g] of all-purpose flour
  • a pinch of salt
  • ¼ cup [60ml] water plus more if needed
  • 1 large tomato
  • 3 dried Shiitake mushrooms rehydrated, thinly sliced
  • 1 tablespoon ginger cut into strips
  • 1 stalk green onion white and green part separated
  • 1 tablespoon soy sauce plus more to taste
  • cups [540ml] vegetable stock see notes
  • ¾ cup of leafy greens used bok choy
  • dash of white pepper
  • salt to taste
  • a splash of toasted sesame oil
  • 1 tablespoon cooking oil

Instructions

  • Prepare the vegetables. Cut tomatoes into wedges and mushrooms into slices. For the leafy greens with large stalks such as bok choy, you may separate the leave and stalk so they cook quickly.
  • Make the dough. In a large mixing bowl, whisk together the dry ingredients until well-combined. Fill a one-hole bottle with ¼ cup of water. Squeeze the water in batches into the flour and start shaking while moving the bowl in a circular motion (think of hula hoop) until lumps of flour form. You may not need all the water.
  • Make the soup. In a heated pot with 1 tablespoon oil, sauté ginger and mushrooms until fragrant. Continue to sauté the green onion tops.
  • Add the tomatoes and cook until they release their juices. Season with soy sauce and stir in the green onion tops. Once you add the vegetable stock, add a dash of white pepper and bring it to a boil.
  • Then, drop in the dough in a sprinkling mode all over the soup so the dough doesn't clump together in one place. Note: It's important that the soup is boiling when you add the dough. Let this mixture cook for another minute, then use a spatula to stir to combine.
  • Finally, add the vegetables and cook until they are as crisp as you like. Taste and season accordingly.
  • Swirl in a splash of toasted sesame oil or chile oil, and garnish with chopped green onions. Serve warm.

Video

Notes

  • Instead of using store-bought vegetable stock, I added 1 tablespoon of Yondu, an umami seasoning made from leek in 2 1/4 cups of water. You may use mushrooms seasoning if preferred.