Mixed vegetable and dumpling soup, or "什锦疙瘩汤," is a comforting, versatile dish perfect for using up leftovers. Here’s a simple yet delicious recipe to warm you up.
Ingredients:
- 1 cup all-purpose flour
- 1 egg (optional, for richer dough)
- 2 cups mixed vegetables (diced carrots, peas, corn, spinach)
- 4 cups chicken or vegetable broth
- 1 egg (beaten, for scrambling)
- 2 tbsp oil (for sautéing)
- Salt, pepper, and a pinch of ginger to taste
Steps:
1. Make the dough: In a bowl, mix flour with a pinch of salt. Gradually add water (or the beaten egg) while stirring until a thick, sticky dough forms. Let it rest for 5 minutes.
2. Prepare vegetables: Sauté diced carrots and peas in oil until tender. Add spinach and cook until wilted, then pour in the broth. Bring to a gentle boil.
3. Form the "疙瘩": Pinch small pieces of the dough and drop them into the boiling broth. Stir gently to prevent sticking.
4. Add eggs: Drizzle the beaten egg slowly into the soup while stirring, creating delicate ribbons.
5. Season: Simmer for 5 minutes until the dough is cooked through. Season with salt, pepper, and ginger.
Serve hot with a drizzle of sesame oil or a sprinkle of chopped green onions. This hearty soup is customizable—add tofu, mushrooms, or chili flakes for extra flavor!
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