Tomato Chicken Buckwheat Dough Drop Soup

A hearty, nutritious bowl of tomato-based broth filled with tender chicken, earthy buckwheat dough drops, and savory wood ear mushrooms for a soul-lifting meal.

Ingredients

• 200 g chicken breast
• 100 g buckwheat flour
• 3 large tomatoes
• 20 g black wood ear mushrooms
• 2 cloves garlic
• 2 stalks scallions
• 1 tbsp cooking wine
• 1 tsp light soy sauce
• 1 tsp starch
• 2 tbsp olive oil
• to taste salt

Instructions

1. 1Marinate the chicken

   

   In a bowl, combine the chicken breast pieces with ginger strips, cooking wine, salt, light soy sauce, and a mixture of starch and cool water. Mix everything thoroughly and allow the chicken to marinate for 20 minutes to ensure it is tender and flavorful.

   Tip: Using starch mixed with water helps lock in the moisture of the chicken, keeping it succulent during cooking.
2. 2Prepare buckwheat dough drops

   

   In a mixing bowl, combine buckwheat flour with water and knead it until it forms a consistent dough. Shape the dough into small, rustic drops, which will later be added to the tomato soup for texture and heartiness.

   Tip: Add water gradually to the buckwheat flour to achieve the perfect texture, ensuring the dough drops are firm enough to hold their shape in the boiling soup.
3. 3Sauté aromatics

   

   Heat olive oil in a pan over medium heat. Add the sliced garlic and chopped scallions, sautéing them until fragrant. This foundational step builds the savory base for the tomato soup.

   Tip: Keep the heat moderate to avoid burning the garlic, as golden-brown garlic releases the best aroma.
4. 4Stir-fry tomatoes

   

   Add the diced tomatoes to the pan with the sautéed garlic and scallions. Stir-fry them over medium heat until they begin to soften and release their juices, creating a rich base for the soup.

   Tip: Pressing down on the tomatoes while stir-frying helps them break down faster, intensifying the tangy flavor of the soup.
5. 5Create the soup base

   

   Once the tomatoes have softened, pour in boiling water to create the broth. Cover the pan and let the mixture simmer, allowing the tomato flavors to meld into the broth.

   Tip: Using boiling water instead of cold water helps maintain the cooking temperature and speeds up the process.
6. 6Cook the chicken

   

   Once the tomato soup is at a rolling boil, use chopsticks to carefully add the marinated chicken breast pieces into the broth. Allow them to poach in the hot liquid until fully cooked through.

   Tip: Adding the chicken piece by piece prevents them from clumping together, ensuring even cooking.
7. 7Add the dough drops

   

   Once the chicken is cooked through in the bubbling broth, gently add the buckwheat dough drops into the pot. Ensure they are distributed evenly to cook through and thicken the soup, adding a satisfying texture and feeling of fullness to the dish.

   Tip: Add the dough drops slowly to prevent them from clumping together in the pot.
8. 8Garnish and serve

   

   As the final step, sprinkle freshly chopped scallions over the bubbling tomato chicken dough drop soup to add a pop of color and freshness. Remove from heat and serve the hot, tangy soup immediately into a bowl for a comforting, nutritious meal.

   Tip: Fresh scallions add a bright contrast to the rich, tangy flavor of the tomato broth.

Storage & Reheating

Burn It Off

Frequently Asked Questions