Q: Can I use other vegetables for this soup? A: Yes, feel free to substitute with your favorite vegetables.
Q: Is it necessary to use chicken essence? A: No, it’s optional and can be omitted or replaced with another seasoning of your choice.
Q: How do I know when the dough drops are cooked? A: They’re done when they float to the surface and have a soft, chewy texture.
Mixed Vegetable and Meat Dough Drop Soup
Notes
Ingredients:
- 1 Tomato
- 100g Flour
- 1 tbsp Cooking Oil
- Pinch of Salt
- 1 tsp Chicken Essence
- 50g Lean Meat
- 2 Shiitake Mushrooms
- 30g Wood Ear Mushrooms
- 1 block Tofu
- 1 piece Ginger
- 2 Green Onions
- 3 cloves Garlic
- 2 bunches of Greens
- Chop wood ear mushrooms, tofu, greens, and shiitake mushrooms. Dice the tomato.
- Cut the lean meat into small pieces and marinate with light soy sauce, dark soy sauce, and thirteen spices for 15 minutes.
- Finely chop green onions, ginger, and garlic.
- Gradually mix water into the flour while stirring until it forms small dough drops. Prepare a water and starch mixture and set aside.
- Sauté the marinated lean meat until it's about 70% cooked, then remove from the pan.
- In the same pan, add oil and sauté green onions, ginger, and garlic. First, soften the tomatoes, then add shiitake and wood ear mushrooms and continue to stir-fry.
- Add an appropriate amount of water and bring to a boil.
- After the soup boils, add tofu and the pre-cooked lean meat, and simmer for a while.
- Add the dough drops to the soup and cook until they are almost done, then add the greens and simmer on low heat.
- Finally, stir in the water and starch mixture, then season with chicken essence and salt.
- The hot and hearty mixed vegetable and meat dough drop soup is ready to serve.
- Rich in protein from lean meat and tofu.
- Contains dietary fibers and vitamins from mixed vegetables.
- Low in fat, suitable for a balanced diet.
