Dough slice soup is one of the favorite pasta dishes for people in northern China. From a dietary health perspective, dough slice soup is more suitable for dinner because this type of pasta is very easy to digest.
Dough slice soup varies in flavor and function depending on the vegetables and meat added. Dough slice soup made with eggs and meat is especially suitable for mental workers and children, as it can supplement protein; Black fungus dough slice soup is made by first boiling black fungus for 5 minutes, then adding dough slices, spinach, and eggs, which has the effect of nourishing yin and clearing heat; Kelp dough slice soup is made by scooping the cooked dough slices into a soup made with meat slices, kelp shreds, tomatoes, and black fungus. This dough slice soup has a certain therapeutic effect for postpartum women with constipation, blood deficiency and weakness, dizziness, and fatigue. For people who are weak or have poor digestive function, it is more suitable to eat a light, low-fiber dough slice soup, mainly with eggs and tomatoes, which is colorful, whets the appetite, and is nutritious and easy to digest and absorb; For those with poor appetite or who often need to drink for social occasions, vegetarian dough slice soup, mainly with green vegetables, is more suitable. The large amount of vitamins, minerals, and fiber in vegetables can change the acidic constitution caused by eating too much animal food, helping to balance the body's immunity.
The specific method of making dough slice soup is as follows: Mix flour with water to form a dough, roll it into a thin sheet, and cut it into diamond-shaped small pieces for later use; A simpler method is to use ready-made wonton wrappers and cut each one once horizontally and once vertically to make four small pieces. Then, wash and prepare the vegetables; Pour an appropriate amount of water (or pork rib soup, fish soup, bone broth) into the pot and bring to a boil, then add the dough slices. After cooking, add eggs and vegetables, bring to a boil again, add chopped green onions, and season with a little salt before serving. When making dough slice soup, the dough should be rolled thin and should not be cooked for too long, otherwise the texture will not be very good. (Song Xin, Nutritionist, Beijing Chaoyang Hospital)