Chinese Tomato & Egg Dough Drop Soup (Geda Tang)

food52.com

Sophielu

subheading: For the geda (wet):

1 cup (120 grams) all-purpose flour

1 cup (240 grams) warm water, more as needed to achieve a pancake-like batter

subheading: For the soup:

1 quart (about 1 liter) chicken stock, preferably homemade

3 large eggs, well scrambled

2 tomatoes (about 4 ounces; 110g), cut into wedges

2 scallions (about 1 ounce; 30g), sliced thinly

2 teaspoons (10 grams) kosher salt

1 teaspoon (4 grams) sugar

1 teaspoon (4 grams) msg or chicken powder

Pinch of white pepper

¼ cup ¼ cup loosely packed cilantro leaves (or sliced scallions), for garnish

Chile oil, to taste

Directions at food52.com

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