Description
'Ge Da' means 'lumps/knots'. Countless tiny, irregular flour dough drops (like mini dumplings/suiton) created by dripping water into flour, boiled in a comforting tomato and egg soup. The ultimate Northern Chinese comfort food.
Restaurants serving Ge Da Tang (Dough Drop Soup)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wheat flour
- Water
- Ripe tomatoes
- Eggs
- Scallions
- Sesame oil
- Salt
Instructions
- [Authentic Recipe]
- Put flour in a bowl. Drip water 'drop by drop' from a tap (or chopsticks) while whisking violently with chopsticks. The flour catches the water to form countless tiny, irregular 'lumps' (Ge Da) the size of soybeans or marbles. (This is the ultimate home-cooking skill).
- Heat oil, fry scallions and ripe tomatoes until the tomatoes break down and release their red juice.
- Pour in water (or broth), bring to a boil, and season gently with salt and soy.
- Sprinkle the flour lumps into the boiling soup, stirring lightly so they don't stick. When they float, they are cooked.
- Drizzle in beaten eggs to create a fluffy flower, finish with sesame oil and cilantro.
Learn more Spice, substitutes, tips
Key spices
Tomato tartness、Sesame oil aroma
Substitutes at Japanese supermarkets
Suiton flour (must be torn very thin and small)
Pairing
As a finisher after drinking / Breakfast
Trivia
[Trivia] The #1 'taste of home' for Northern Chinese. Highly popular at Gachi-Chuka restaurants as the 'finishing soup' to soothe stomachs exhausted by extreme spice and heavy liquor.
Eating tips & etiquette
[Unique Eating] Slurp the slippery, chewy tiny dough lumps alongside the soup with a spoon. Gentle on the stomach and highly digestible, making it the ultimate cure for hangovers or colds.
Allergen
Wheat, Eggs, Sesame