Beijing Dough Drop Soup (Geda Tang)
A heartwarming bowl of Beijing-style soup with chewy dough drops in tangy tomato and egg broth — simple, homey, and full of comfort.
Ingredients
11 items- All-purpose flour 1⅓ cups (150g)
- Tomatoes 2 medium (about 300g)
- Eggs 2 large
- Ginger 3 slices
- Green onions 2
- Light soy sauce 1 tbsp
- Salt 1 tsp
- White pepper ½ tsp
- Sesame oil 1 tsp
- Vegetable oil 1 tbsp
- Water 2½ cups (600ml)
Nutrition
Steps （6 steps）
Place sifted flour in a large bowl. Gradually drizzle in about ⅓ cup (80ml) water, stirring quickly with chopsticks to form small, even dough drops. Let rest 10 minutes.
Heat vegetable oil in a pot over medium heat. Sauté ginger and white parts of green onions for 30 seconds. Add tomatoes, increase heat to high, and cook for 2 minutes until softened and juicy.
Add water, light soy sauce, salt, and white pepper. Bring to a boil, then reduce to medium heat and let simmer for 2 minutes to blend the flavors.
Sprinkle the dough drops evenly into the pot. Gently stir with a ladle to prevent sticking. Cook over medium heat for 3–4 minutes until the drops float and are cooked through.
Reduce heat to low. Slowly pour the beaten eggs in a circle around the edge of the pot. Once set, gently stir with a spatula to form egg flowers, about 30 seconds.
Turn off the heat. Drizzle in sesame oil and sprinkle the remaining green onions. Stir briefly, then ladle into bowls and serve hot.
Tips
Add water gradually when making dough drops to keep them small and even. Peeling tomatoes gives a smoother texture. Pour eggs over low heat for tender egg flowers.
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