tomato and egg dough pimples

How to Make Tomato and Egg Soup with Dough Dumplings

Tomato and egg soup with dough dumplings is a comforting, one-pot meal loved for its simplicity and heartiness. Here’s a step-by-step guide to crafting this dish.

Step 1: Prepare the Soup Base

Heat 2 tablespoons of oil in a pot. Sauté 2 chopped garlic cloves until fragrant, then add 3 diced ripe tomatoes. Cook over medium heat until the tomatoes soften and release their juices, about 5 minutes. Pour in 4 cups of water, 1 teaspoon of sugar (to balance acidity), and a pinch of salt. Bring to a boil, then simmer for 10 minutes to let the flavors meld.

Step 2: Make the Dough Dumplings

While the soup simmers, prepare the dough. In a bowl, mix 1 cup of all-purpose flour with a pinch of salt. Gradually add 3-4 tablespoons of water, stirring until a shaggy dough forms. Knead lightly for 2 minutes, then let it rest for 5 minutes. Pinch small, marble-sized pieces (about 20-30) and roll them into balls between your palms.

Step 3: Combine and Cook

Drop the dough balls into the simmering soup. Cook gently for 5-7 minutes, stirring occasionally, until the dumplings float and become tender. In a separate bowl, whisk 2 eggs with a fork. Drizzle the egg mixture slowly into the soup while stirring, creating delicate ribbons. Season with ½ teaspoon of soy sauce and a dash of white pepper.

Step 4: Serve

Ladle the soup into bowls, garnish with chopped green onions or cilantro, and a drizzle of sesame oil. For extra protein, add cooked shrimp or shredded chicken. This dish is best enjoyed hot, with its soft dumplings, tangy tomato broth, and silky egg—perfect for a cozy meal!