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INGREDIENTS

DOUGH

1

/

3

cup all-purpose flour

1

/

3

cup wholewheat flour

125 ml (

1

/

2

cup) water

SOUP

1 Tbsp oil

1

1

/

2

Tbsp minced ginger

3

/

4

tsp salt

2 tomatoes, chopped

1 litres (4 cups) stock

2 Tbsp light or premium

soy sauce, or to taste

30 g dried tofu skin,

soaked and chopped

3 shiitake mushrooms,

finely chopped

8–10 stalks bok choy

(or any preferred green

leafy vegetable), finely

chopped

A dash of ground white

pepper

GARNISHES

1 tsp sesame oil

2 spring onions, green

part only, finely chopped

(optional)

2 sprigs coriander, finely

chopped

Chilli oil or paste

Toasted sesame seeds

dough drop soup

Serves 2

METHOD

1.

To make the soup, heat oil in a medium pot over medium-

high heat. Sauté ginger with salt for 20–30 seconds until light

brown and fragrant.

2.

Add tomatoes and sauté for a minute until saucy.

3.

Add stock, soy sauce, tofu skin and shiitake and bring to a

boil. Reduce heat to medium-low and simmer with cover

slightly askew.

4.

In the meantime, make the dough. Place flours and water in

a medium mixing bowl. Using a pair of chopsticks, stir in one

direction for 5 minutes until well mixed to get a sticky paste.

The longer you stir, the more gluten will develop, making the

dough knots even chewier.

5.

Tip the bowl to bring the dough towards the edge of the pot.

Using a chopstick, push a small bit of dough off the bowl

edge and into the boiling soup with a slicing motion. Repeat

to use up the dough. Do not pour in large portions at once or

you’ll end up with huge dough balls. Each dough knot should

be bite-sized. Simmer for 1 minute to cook dough knots.

6.

Add bok choy and pepper, turn off the heat and mix well.

Taste and season with more soy sauce and pepper if

preferred.

7.

Ladle into bowls and garnish as preferred with sesame oil,

spring onion, coriander, chilli oil or paste and sesame seeds.

NOTES

•

Another method of making the dough is to put flour in a mixing bowl

and drizzle in water bit by bit while stirring with a pair of chopsticks.

Keep mixing until you get tiny bits of dough that are loose and not

clumped together. You don’t have to drop the dough into the boiling

soup this way.

•

Feel free to add more ingredients. Tofu, seitan, kimchi, other

mushrooms or pumpkin will work great.

•

Do not cook the dough for too long or it will become tough. The dough

knots should be tender and slightly chewy.

5

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