Dough Drop Soup – My Chinese Chicken Noodle Soup
I’m sure every family has their own version of “chicken noodle soup” — the one you crave when you’re sick, the one that brings comfort late at night. For me, that soup is this dough drop soup (面疙瘩汤, mian ge da tang), a dish deeply rooted in my childhood memories.
The scent of garlic and green onion sizzling in oil, the rhythmic sound of my dad’s chopsticks mixing the simple flour dough—these are the moments that followed me to Canada. This soup has been my remedy for homesickness, a taste of home in every spoonful.
You probably won’t find this dish in most Chinese restaurants, but it has a long history in northern China. It’s popular because it’s easy, tasty, filling, and budget-friendly. Plus, you can customize it with different ingredients and toppings.
The Magic of Imperfection
“It’s probably the easiest noodle you can make from scratch,” my dad used to say. A big flat bowl, some flour, water, and chopsticks. After a few quick flicks of water, tiny dough balls form.
What makes this soup special isn’t perfection — it’s quite the opposite. The charm lies in the rustic, uneven dough pieces that cook directly in the broth. Some turn out slightly thicker, some thinner, all deliciously chewy against the silky soup.
My Favorite Trick for Peeling Tomatoes
I like to peel tomatoes for a smoother broth. I’ve held onto this trick ever since I discovered it: Cut a small cross on top of the tomato (though it’s not necessary), then air fry at 385°F for 4-5 minutes. Once cooled, the skin peels right off effortlessly.
How to Make Chicken Breast Tender Without Baking Soda
Baking soda is a common meat tenderizer, but it can alter the taste. Instead, I use a technique called velveting: Massage diced or thinly sliced chicken breast with salt and water to help it absorb moisture, making it soft and plump. Then, coat it with cornstarch for a silky texture and a touch of oil to seal in the moisture and flavor.
This simple step transforms even ordinary chicken into something incredibly tender.
Key Steps for Making Tiny Dough Drops
I like using a wide, flat-bottomed bowl for more workspace. Spread the flour evenly, dip your fingers in water, and flick droplets onto the flour while stirring with chopsticks. This ensures you don’t add too much water at once, keeping the dough from clumping together.
Once most of the flour forms small dough balls, shake the bowl to bring them to the surface, push them to one side, and continue working on the remaining flour until almost none is left dry. Don’t let the dough sit too long, or the pieces might stick together.
A key tip: Never dump all the dough drops into the pot at once. Instead, sprinkle them into the soup gradually. This prevents clumping and ensures the soup stays light instead of becoming too thick. If you like, you can add a few drops of water to the remaining flour and form small dumpling-like dough pieces. They cook quickly. Just about a minute is enough.
Customizable Options
Swap chicken for tofu or seafood, or make it vegetarian with just eggs. Add more veggies, or spice it up with chili oil!
Serving Suggestions
Ladle the soup into bowls and serve hot. For an extra kick, drizzle some chili oil or sprinkle chopped cilantro on top. This dish is perfect on its own, but it also pairs well with pickled cucumbers or a soft-boiled tea egg.
Chinese Chicken Dough Drop Soup
Ingredients
Chicken
- 4 oz 115g chicken breast, chopped
- 1/4 tsp salt
- 1 tbsp water
- 1 tsp cornstarch
- 1 tsp oil
For the dough drop noodles:
- ½ cup 100g all-purpose flour
- ¼ tsp salt 1g
- water for sprinkling
For the soup
- 2 tomatoes ~400g
- 3 cloves garlic minced
- 1 green onion finely chopped
- 2 tbsp neutral oil
- 1 tsp sugar
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- ¼ tsp white pepper 1g
- 3 cups water
- 2 eggs beaten
- 1/4 cup leafy greens ~30g, bok choy, spinach, or napa cabbage, optional
- 1/2 bunch cilantro for garnish optional
- salt to taste optional
- 1 tsp sesame oil optional
Instructions
Step 1: Prep the Chicken
- Chop the chicken breast into bite-sized pieces.
- In a bowl, mix the chicken with salt and water until fully absorbed. Then, coat with cornstarch and oil – this keeps the chicken extra tender when cooked.
Step 2: Peel and Dice the Tomato (The Easy Way!)
- Air fry the whole tomato at 385°F for 4-5 minutes. Once cooled, the skin will peel off easily. Dice into small pieces.
Step 3: Make the Dough Drop Noodles
- In a wide, flat-bottomed bowl, mix flour and salt.
- Dip your fingers in water and flick small droplets onto the flour while stirring with chopsticks. Continue until the flour forms tiny dough balls.
- Once most of the flour turns into small dough drops, shake the bowl to bring them to the surface and push them aside while working on the rest. Set aside. (Do not let it sit too long to prevent sticking together)
Step 4: Cook the Soup Base
- In a pot, heat oil and stir-fry garlic and green onion until fragrant.
- Add the diced tomatoes, then season with sugar, soy sauce, oyster sauce, and white pepper. Stir and let it cook until the tomatoes break down into a jammy consistency.
Step 5: Bring It All Together
- Pour in water and bring to a simmer. Stir in the chicken, breaking apart any clumps.
- When the soup starts bubbling again, gradually sprinkle in the dough drops (don’t dump them in all at once). Gently stir to prevent sticking.
- If you like, you can add a few drops of water to the remaining flour and form small dumpling-like dough pieces. Add to the soup. (Do not cook the noodles for too long, 1-2 minutes is enough)
- Lower the heat, pour in the beaten eggs, and wait 30 seconds before gently stirring.
- Add in the leafy greens, drizzle sesame oil on top, and your soup is ready!
