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Chinese Chicken Dough Drop Soup

Chinese Chicken Dough Drop Soup

It’s warm, nourishing, and packed with nostalgia. Whether you’re looking for a quick meal, a way to use up pantry staples, or a comforting hug in food form, this recipe is one to keep in your back pocket.
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Prep Time:10 minutes
Cook Time:10 minutes
Course: Breakfast, Soup
Cuisine: Chinese
Servings: 4

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!