Vegetable Geda Tang (Clear, Light & Wholesome Dumpling Soup)

蔬菜疙瘩汤

Vegetable Geda Tang (Clear, Light & Wholesome Dumpling Soup) — Home-styleBeijing home cooking.

Ingredients

• dried shiitake mushrooms
• carrots
• baby spinach
• all-purpose flour

Instructions

1. Soak dried shiitakes in warm water 20 min. Strain soaking liquid through coffee filter or fine mesh; reserve liquid and thinly slice mushrooms. (Liquid is amber-gold, clear, and intensely fragrant; mushrooms plump and supple.)
2. Heat oil in pot over medium heat. Sauté shiitake slices and carrot shreds until carrots soften slightly and release sweetness (3–4 min). Do not brown. (Carrot shreds turn translucent at edges; oil glistens with golden hue.)
3. Add reserved mushroom liquid and 500 ml water. Bring to gentle simmer. Stir in salt and white pepper. Simmer uncovered 5 minutes to meld flavors. (Surface shimmers with slow, even bubbles; broth deepens to pale amber.)
4. Whisk flour with 90 ml cold water until smooth. Rest 2 min. Use chopsticks to flick batter into simmering broth — aim for tiny, rice-grain geda. (Geda form instantly as distinct specks — no strings or trails in broth.)
5. Simmer 3 minutes until geda float and swell. Stir in spinach leaves and cook just until wilted (30 sec). Turn off heat. Serve immediately. (Spinach turns vibrant dark green; geda are plump, white, and suspended evenly.)