Tomato and Shrimp Dumpling Soup

Name: Tomato and Shrimp Dumpling Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 20 piece Shrimp; 1 piece Tomato; 50g Flour; 1 spoon Vegetable oil; 1 piece Egg; 1 tsp Salt; 1 tsp Chicken powder; 2 stick scallion

A homestyle tomato soup with shrimp, silky egg ribbons, and pinched flour dough drops, yielding a thick, hearty texture with tangy-sweet broth.

30 minNewEasy Soups Boil Original

Instructions

1
Remove the veins from the shrimp.
2
Cut a cross at the top of the tomato, pour in hot water, and soak for a while.
3
Peel and then cut into small pieces.
4
Gradually add a little clean water to the flour and stir until it forms dough lumps.
5
Add vegetable oil to the pan and stir-fry the tomato pieces.
6
After the tomatoes become pulpy, add an appropriate amount of water.
7
Beat the eggs and set aside.
8
After the tomato soup comes to a boil, add the noodle lumps and quickly break them apart to prevent sticking.
9
Cook until the dumplings turn translucent, add the shrimp, salt, and chicken bouillon, and cook for 30 seconds.
10
Pour the beaten eggs in a circular motion, and gently slide them apart with chopsticks.
11
Turn off the heat when you can see the egg ribbons, and sprinkle with chopped green onions.