Jade Egg Drop Soup with Soup Dumplings

Name: Jade Egg Drop Soup with Soup Dumplings
Total time: 1800 s
Yield: Serves 3 servings
Ingredients: 6 pork soup dumplings (such as frozen soup dumplings); 3 1/2 cups spinach (about 100 grams); 1 2/3 cups water (about 400 grams); 10 1/2 ounces silken tofu (about 300 grams); 2 eggs; 2 teaspoons rice wine (about 10 grams); 1/4 teaspoon sea salt (about 1 gram); 1/8 teaspoon coarse black pepper (about 0.5 grams); 1/8 teaspoon white pepper (about 0.5 grams); 2 cups chicken broth (about 500 grams); 3 tablespoons potato starch (about 30 grams); 7 tablespoons water (about 100 grams); 2 teaspoons each red and yellow bell pepper, blanched (about 10 grams)

閔閔8豆餓 @cook_6974375

Jade Egg Drop Soup with Soup Dumplings

Saved

Ingredients

30 minutes

Serves 3 servings

6pork soup dumplings (such as frozen soup dumplings)
3 1/2 cupsspinach (about 100 grams)
1 2/3 cupswater (about 400 grams)
10 1/2 ouncessilken tofu (about 300 grams)
2eggs
2 teaspoonsrice wine (about 10 grams)
1/4 teaspoonsea salt (about 1 gram)
1/8 teaspooncoarse black pepper (about 0.5 grams)
1/8 teaspoonwhite pepper (about 0.5 grams)
2 cupschicken broth (about 500 grams)
For thickening:
3 tablespoonspotato starch (about 30 grams)
7 tablespoonswater (about 100 grams)
For garnish:
2 teaspoonseach red and yellow bell pepper, blanched (about 10 grams)

Saved

Steps

30 minutes

1

Prepare 6 pork soup dumplings (such as frozen soup dumplings) and the other ingredients. Steam the dumplings for about 10 minutes.
2

Mash the silken tofu with a fork and set aside.
3

Wash the spinach (about 3 1/2 cups/100 grams), add 2/3 cup water (about 500 grams), and blend with an immersion blender to make spinach juice. Set aside.
4

Beat the eggs and set aside.
5

Pour the chicken broth into a pot and bring to a simmer over medium-low heat.
6

Add the mashed tofu and continue to simmer over medium-low heat. Reduce to low, then slowly pour in the beaten eggs while stirring to create egg ribbons.
7

Still on low heat, stir in the spinach juice and rice wine. Increase to medium-low and bring to a simmer. Add the starch slurry (mix 3 tablespoons potato starch with 7 tablespoons water) while stirring.
8

Continue to cook and stir until the soup thickens slightly. Once the jade tofu soup is ready, ladle it into bowls and add the steamed soup dumplings on top. Garnish with blanched red and yellow bell pepper.