Tomato "疙瘩汤" is a beloved comforting dish, blending tangy tomatoes with delicate, fluffy dough "疙瘩" (lumps). Here’s a classic recipe to recreate this heartwarming soup.
Start by heating 2 tablespoons of oil in a pot. Sauté 1 minced garlic clove until fragrant, then add 2 chopped ripe tomatoes. Cook over medium heat until they soften and release juices, about 5 minutes. Pour in 4 cups of water, 1 teaspoon of salt, and a pinch of sugar to balance the acidity. Bring to a boil.
While the soup simmers, make the "疙瘩": In a bowl, whisk ½ cup of all-purpose flour with a pinch of salt. Gradually add 3-4 tablespoons of cold water, stirring constantly with chopsticks to form small, coarse crumbs.
Drizzle the flour mixture into the boiling soup, stirring gently to prevent clumping. Let it cook for 2-3 minutes until the "疙瘩" are cooked through and the soup thickens slightly. Finally, drizzle in 1 beaten egg while stirring slowly to create silky egg ribbons. Garnish with chopped green onions and a drizzle of sesame oil.
Serve hot with steamed rice for a simple, satisfying meal. This soup’s vibrant flavor and tender texture make it a timeless favorite.