Lucas Sin's 10-Minute Chinese Tomato & Egg Dough Drop Soup (Geda Tang) | Why it Works with Lucas Sin
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- เผยแพร่เมื่อ 15 มิ.ย. 2024
- CHINESE TOMATO & EGG DOUGH DROP SOUP (GEDA TANG):
In this episode of Why it Works, Lucas Sin explains how to make a rich broth from oil, egg, and chicken stock.
"Geda Tang 疙瘩汤 is a homespun delight from Northern China. Unfortunately, geda (sometimes spelled ge da) suffers from a problem of translation. All over the internet, geda is separately translated as “Chinese gnocchi,” “Chinese spaetzle,” or “Chinese dough knots,” in no small part to avoid the literal translation of geda, which disgustingly means “pimple.” I will note that this affliction of difficult-to-translate dish names is not unique to Chinese food (consider the Italian vermicelli-“little worms”-or British spotted dick) but this is an issue we run into often. Here, my preferred translation is “dough drop,” because in effect, that’s the technique. Warm water is mixed into all purpose flour and dropped into boiling hot soup to form small, hearty dumplings of irregular shape and size, to give simple soups a little bit of substantiality. (You can also make a “dry” version of these dumplings-see the Test Kitchen Notes below.)
The soup in question is a variation of the Chinese favorite: tomato and eggs. It utilizes a technique of building an opaque soup even in the absence of stock from animals or vegetables. Soups are in part flavorful because the aromatics and the savoriness is emulsified into the liquid, meaning that as it cooks, the normally immiscible fats and water all come together. This effect is achieved here by cooking at high heat, thoroughly cooking scrambled eggs, and pouring boiling hot liquid into the pot, thereby causing violent movement of the fats, proteins, and water to eventually emulsify. The tomatoes in the soup balance out the bowl with their sweetness and acidity. It's then garnished with a little cilantro for herbaceousness and chili oil for spice. The result is a deeply satisfying soup that comes together in a matter of minutes." - Lucas
CHAPTERS:
00:00 - Introduction
00:30 - All About Geda Tang
01:03 - Making The Dough
04:47 - Making The Broth
10:36 - The Perfect Seasoning Ratio
11:40 - The Dough Drop (Wet)
13:51 - The Dough Drop (Dry)
16:00 - Taste Test!
GET THE RECIPE:
Chinese Tomato & Egg Dough Drop Soup (Geda Tang): food52.com/recipes/89976-chin...
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There will never be a day when I don't enjoy hearing Lucas Sin talk about food.
Right!!!
indeed
I would love if he eventually grew to take on the same role that Anthony Bourdain played. An extremely knowledgeable chef who has deep respect for the food and people of all cultures and can share that with the audience. I think someone like that is sorely lacking today.
A little hack my family uses for making the geda is turn the faucet on just a tiny bit, where you see individual drops, then just mix the bowl of flour under it.
Lucas out here taking over every food channel on youtube 🔥
So I just tried this recipe and I'm honestly impressed. This is probably one of the easiest but also tastiest dishes I've ever made. Simple, tasty, nutritious. 10/10 everybody should try it
I’m crying. Used to eat this all the time at home with my grandparents…such a nostalgic comfort food. Thx Lucas for bringing this up!
I love how Lucas Sin explains everything so much more than just a recipe. Love him ❤❤❤
My mother (Shanghainese) made a version of this, usually as a way of utilising leftovers. Her dumplings were a lot bigger, closer to the size of gnocchi, and delightfully chewy and satisfying in a thick, savoury broth.
Lucas is the best. His insight in Chinese cooking reminds me of Martin Yan and Alton Brown with the technical explanations behind how things work.
Shout out to Chef Wang Gang!
Preach! I'm glad he's uploading again after the 'controversy'
@@ElSuperNova23what was the controversy?
@@saxmanphd He put out a video about fried rice around the death anniversary of Mao's late son. I'm not joking, google "wang gang mao fried rice"
@@ElSuperNova23fr, he went off grid for like 3-4 months for “something” the majority of the population didn’t even know. History learnt thanks to the controversy lol
Such an excellent description of the soup, Lucas, in the preamble. I make a version of this type of soup I call Haluski Soupski that I learned from a Ukrainian mother in Canada-I was at her house to tune her piano. As a single parent, I use to make Haluski Soupski for my son a lot. I'm looking forward to giving Geda Tang/Dough Drop Soup a go. Thank you for your excellent, informative video.
I love when Daddy Sin shows up on my feed 🤩
i just discovered him today 🥵
Lucas is wonderful; love his recipes as well as his insight into cooking technique.
In Cyprus we have a homemade pasta dish/dessert called "τριν" or "γαλότριν" that can be made to look like noodles but my grandma always made it almost exactly like the dry dough shown in this video because everyone loved the chewy and inconsistent natural shapes.
Má pó - "old woman whose face is pockmarked" LOL
I just tried this recipe and while I made a few errors in terms of temperature of the stove (so it was a bit of a mess) the final product was still super delicious. Thanks Lucas, as always, for showcasing Chinese food
so much knowledge but also explained in such an accessible way. Thanks Lucas!!
I love these videos because in addition to learning new foods, I learn techniques I've never heard of!
This is exceptional content, wonderfully presented!!! THANK YOU !!
Another fascinating, informative Lucas video
I don’t like tomatoes it’s really the seeds texture thing. But you sliced them so thin and really without seeds so I probably wouldn’t mind this. Love that the broth is so simple. As I play around with Chinese food made at home I’m amazed by the simplicity. I make home made wonton soup as well as egg drop soup. I find Chinese cooking is really more about technique and simple flavours that come together so well. I am a 57 year old Caucasian white girl and love to try new recipes. Thank you for this video.
I don't really like the seeds and gooey center myself but I just cut them out. Do what you want to do.
@@jimbrennan1181 I think the center part is really where most of the juices and flavor come from and seems like it's the reason why tomatoes are used to begin with. If you use only the 'flesh' and the skin, I'm not sure you'll get the same tomato-y flavor. Also, since the tomatoes are supposed to be cooked down, I don't think you'll be able to feel the whole pieces of tomatoes in your mouth.
This is one of my favorite comfort foods. And it's so simple to make!
This is definitely my favourite childhood comfort dish, but for some reason I've never made it myself. My family does the dry dough method and you're right, if you don't see someone do it, it sounds like absolute nonsense listening to someone describe how it works - as with all the best mom recipes xD Also before you mentioned it, I hadn't really thought about just how many dishes we've managed to make eggs and tomatoes into, it's so funny to me now. Thanks Lucas!
I really enjoy his knowledge & presentation style!
WOW, I have been making tomato egg drop soup forever but not this way. Can't wait to make it this way and level up my soup drop game. Having home grown ingredients, both eggs and tomato in abundance it's high time to make it and improve and impress everyone that already thinks it's amazing.
Biggest take away is you do everything in reverse to what I normally do. Thanks Chef...
Holy Cow!! I just made some, had a spoon full and just had to write - this IS delicious and comforting. I added a couple of drops of sesame oil and lots of cilantro. I'll make this again!
Mom wake up, a new Lucas sin vid just dropped!!! 🔥🔥🔥
The way I made it when I was young was to simply make a dough ball, then pinch off bits of dough into the soup. Geda is the kind of food I made for lunch with my grandma after coming back from school, and is easy enough for kids to participate in making it.
My dad used to make this but it was totally different. The soup had marinated chicken bites, shiitake mushrooms, and sliced lap cheung. The dough was made with flour, egg, milk, and water. He would always make the dough in a saucepan and “cut” the dough into the broth as it was boiling. I’m the only family member that actively took interest in making this soup. Thank you for explaining what “geda” means as my dad never did explain what that meant.
Lucas, thank you for your content and sharing your vast content knowledge! I am a chinese adoptee. My mother, white, loved Alton Brown as th "encyclopedia of food" but for me... that's you! Your videos are so fun and teach me so, so much. Can't wait to see what you do next!
Lovely meal. This is probably something every family has its own recipe for.
I love Geda soup when I need something warm, soothing, and refreshing, often after having too much heavy, spicy food. This might be why I like to fry the tomatoes instead of the eggs when making the soup. I usually add some roughly chopped spinach and cilantro, too. (At least the two-year-old who came over for brunch didn't mind the veggies in my Geda soup😋
fun fact: canola stands for “Canadian oil, low Acid”. normal rapeseed oil (which is basically mustard seed oil) tends to have high concentrations of erucic acid, which give the oil a special taste, but western countries have concerns that it may increase likelihood of heart disease (although less processed mustard/rapeseed oil is commonly consumed in indian and central chinese diets, and their studies have not shown any effect on humans).
so the canola oil process reduces the erucic acid to what western countries consider safe (about 2% in the US). I do find it gives off a slightly wierd flavor when using it to deep fry
Alright, I just had supper and I'm still thinking about this soup I had earlier.... My son came over and I told him about it, showed him the video and now he wants to make some!
The dumpling techniques are interesting and something i might try for other dumpling dishes too. Thank you for this helpful demonstration!
love seeing lucas thrive omg
I like the simple ingredients used and the wet/dry dough techniques are really interesting.
I just made it and I'm impressed. I used vegetable broth but the soup still ended up being super rich. And the bits of dumpling are delightful (used dry dough). Will definitely become a weeknight dinner in winter.
I clicked on this because I watch everything Lucas posts but didn't think the recipe would be to my taste... By the end of the video I'd put tomatoes and broth on my shopping list to make it 👌🏻
Water is better than bad stock. The most beautiful man alive said it. Get on board 🎉❤
We do a similar style in my family but we make the wet dough with just flour and egg and drop it in to chicken soup at a rolling boil
“All those amino acids talking to each other.” !!! ❤❤❤ love.
WOW Looks so good -I am differently gonna try this because he explained it so well👍
I love soup. I eat it every day! I have used these methods since taught as a child by my mom.
Bravo as usual Lucas! Will try this. A spatzle maker would work for the wet dumplings too (and multi-tasks for spatzle in brown butter with melted gruyere). Chef Wang Gang is great, but he doesn't do many Cantonese dishes. Please continue to represent the food of your "hood" as well as the other culinary regions in China.
These remind me of rivels, a PA Dutch small dumpling thing. I grew up in PA and LOVE Chicken Corn Soup with Rivels. Serious delicious comfort food.
Lucas 😍 I like watching him prep a meal. This looks delicious.
I will make this immediately!!!!
This man had me paying so much attention, and you know what I'm gonna make this today because it looks easy. I have everything except maybe the right kind of flour but whatever I'll use whatever I have, and don't have msg, but I have this better than bouillon thing that I'll use instead. PS: the chef in the background seemed to just be waiting around to try the soup. I feel you brother, me too.
niiiiice i ate this every morning before school
You ROCK Chef
As someone who actually grew up in northern China, I'm here learning how to make my home cuisine lmao back home, my parents would make me this when I have a cold or upset stomach, as it's easy to digest and comforting to eat
Hey Lucas, I made this for dinner, thanks for such a easy and inexpensive recipe. Tomato and eggs are top tier "xia fan cai" for me as a Taiwanese. looking forward to more.
i need a cookbook by lucas sin! haha
Tks
I wanted to use up canned tomatoes and then saw this recipe. The boiling broth into scrambled eggs results in the most wonderful texture! I see why it is a comfort food. Thanks so much!
I just tried "Ghee Da" using ghee as the high smoke-point oil. Maybe not authentic, but really delicious and very appealing in the brevity of its preparation and the satisfaction of the dish, with my cheat of canned tomatoes.
I think the wet method creates a more cloudy and thick soup due to more residual starch leeching into the broth. The dry one creates wisp of dough bites, similar to another dish that we have when we have mee hoon kueh, and you can taste the broth better. The wet method reminds me on how chendol is being made
Never heard of it, looks interesting, will cook it this week then
More of Caesar please!
If you don’t have any stock, you can use dried shrimps for umami. Also, add a splash of black vinegar and chili oil before eating, thank me later 😋
My wife thought it said cough drop soup. But this looks delicious
As did I. In a way, that kinda works, though. Soothing and nutritious...especially if you opt for including ginger. Would ginseng be too much?
My Tianjin 姥姥 (laolao - grandmother) still makes this for me, it's comfort food
Lucas, handsome and skillfull. Amazing!
i made the vegetarian version with vegetable broth and soy paste and it was delicious!
damn nice shoutout to wang gang! one of my fave chinese youtubers
I used to eat this as a kid back in the day. For some reason my dad likes huge chunks of dumplings for this dish😂
This is my favorite dish growing up. Still is. I’m so happy it’s introduced to more audiences. A side note, I think 疙瘩 can also be translated into “knot”, which perhaps is a better translation for this soup 😅.
Yum
Hi Lucas, have you heard of the Italian pasta called dromsa? It’s like your dry but results in small drops like in your wet.
Yes chef sifu sin!
would it be possible to help emulsify the broth more by using an immersion blender prior to dropping the dough?
Mic Cesar up team!
Lucas, I recently found out I’m gluten intolerant… so now I basically have to learn to bake in a total different way, bc GF flours react totally different… This soup looks delicious, but can you hear my guestion coming 😅 which GF flour alternative could I use to make this? ❤
Lovely soup!
What ingredients would have been used before contactvwith the Americas introduced tonatoes/nightshades?
(Two "cooks" moving in background are distracting!)
8:16 The notion that it's gonna bubble like crazy (because you're not supposed to put water into oil) is hilarious :D
Lucas!
Hell yes the shout out to wang gang love him and lucas. But lucas when are you going to teach us how to make jian bing and/or dan bing
i'm not sure i'd like this texture (i overcook my scrambled eggs) but always love to see lucas talk about food!!
i see lucas, i click
Not gonna lie, I had a double take when I read the dish name as cough drop soup.
Volume of the video is very low compared to typical youtube videos, even compared to previous Food52 videos. Editors please take care to check this.
9:53 any chance for a long to chef Wang's video?
Yummy 🔥🔥🔥
How about 狗仔粉 for another home style comfort dish?
Some wood ear and bok choi would be great addition to the soup : )
Ahhh lucas!!
Mapo tofu is good, but my fav sichuan dish is fuqi feipian... farmer couple's offal parts. not a great translation either hahaha
You said vegi Broth or water for vegetarian. What would you use instead of eggs?
Sadly, he didn't say vegan, just vegetarian. I can't think of a vegan substitute that would bring the same qualities.
I also sad vegetarian, but I guess I am confused about the difference.
I READ COUGH DROP SOUP
my martini strainer worked for the dough drop!
I made this with a kim chi base (water and ripe kim chi) and it was amazing. I could have used more dumplings and the egg curd was a little too big so there's a technique there that I need to work on.
aight who tried to make it, need confirmation if this is good
Isn't seed oils bad?
That's the current 'trendy' narrative, based on convoluted lab experiments, with weak separation of correlation vs causation, claiming hypothetical problems never seen in actual humans that have been eating seed oils for thousands of years.
actually mala 麻辣 is not skin disease just means numbing spicy
why not pre fry the tomatos, gives alot more flavour compared to just putting in the uncocked tomatos in the soup
What is AP flour?
All Purpose 😊
Around 10percent protein, not bread flour above 12 percent protein. @@bywaternyc7856
Ha!, thought it was something else!
Awww... no garlic?
Dry dough one looks better on camera
Geda here is referring to the lumps of flour which is where this dish got it's name from. Not skin disease😳
Thanks for that! I'd try it anyway.
shoulnt that be name like "lunar do drop soup" or "asian do drop soup"? i dont understand why so many ppl hate even the concept chinese so much, sometimes saying something is chinese feels like very easy to be targeted
He looked so embarrassed translating the name of the soup lol
Canadian Low Acid Oil. Generally nasty refined stuff, try to find expeller pressed.