No kneading noodles! Mian Ge Da Tang 面疙瘩汤 - Dough drop (knot) soup

By WoonHeng · 40 min

Ingredients

Instructions

1. Cut the tomato into wedges and the mushrooms into slices. If using bok choy, separate the leaves and stalks so they cook at different speeds.
2. In a large bowl, whisk the flour and salt until well combined. Squeeze the water in batches into the flour while shaking the bowl in a circular motion until lumps form. You may not need all the water.
3. In a pot with the oil, sauté the ginger and mushrooms until fragrant, then the green onion whites.
4. Add the tomato and cook until it releases its juices. Season with soy sauce and stir in the green onion greens.
5. Add the vegetable stock and a dash of white pepper, and bring to a boil.
6. Once boiling, sprinkle the dough into the soup a little at a time so it does not clump, and cook for 1 more minute, stirring gently with a spatula.
7. Add the leafy greens and cook until crisp-tender. Season with salt to taste.
8. Finish with a splash of toasted sesame oil and serve warm.

Summarized from WoonHeng's video. Watch it for the details.

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