Chinese Spätzle Soup


Not quite a soup but not quite a stew either, this unique dish can probably pass as a ‘stoup’ but don’t let it’s looks deceive you…it is DELICIOUS and surprisingly simple to make! The texture of these little spätzle pieces really give it a nice chewy texture and really compliments the thick soupy consistency of the tomatoes and eggs. I also like to add a little chili oil to mine to give it an extra kick!

Oddly enough the first time I had this dish was at a karaoke restaurant in San Diego with some friends! They ordered it and I had no idea what that was and was really perplexed by it’s seemingly mushy and thick consistency. But after my first bite I was hooked! This was another one of those really comforting and deliciously nourishing dishes you will crave on a cold gloomy day!

I have never seen this dish served in restaurants, apart from what I mentioned, probably because it’s more of a ‘home’ dish. Unlike traditional spätzle that requires the addition of eggs and a special spätzle-maker contraption, these Chinese version involves a bowl and only 2 ingredients: flour and water.

The trick to making these spätzle pieces is to add a little water at a time, just enough until the dough begins to form these crumbly lumpy pieces. Chopsticks are best for this task to avoid making a giant clump! Next time you are craving something hearty give this recipe a try!

Chinese Spätzle Soup

Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Servings: 4

Ingredients

  • 4 tomatoes diced
  • 2 eggs
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 2 tsp chicken powder
  • 1 tbsp oil
  • 1 green onion
  • 1 tsp sesame oil
  • 2 cups water
  • 1 cup flour

Instructions

  1. Prepare spätzle by placing flour into a large mixing bowl and add water a few tablespoons at a time while stirring with a pair of chop sticks. Add just enough water to form medium sized clumps of dough (see above) and set aside.
  2. Heat oil to medium high in a pot and sauté diced tomatoes for 3-5 min.
  3. Add soy sauce, sugar, and chicken powder and stir to combine.
  4. Add 2 cups of water and bring to a boil. Cook tomatoes until soft for another 5 min.
  5. Add in spätzle and break up any large pieces. Cook the spätzle for 2 min.
  6. Beat eggs in a separate bowl and slowly pour into the pot with the spätzle. Stir the egg slowly to create ribbons and cook for another 2 min.
  7. Remove pot from the heat and add in chopped green onions and sesame oil.
  8. Serve hot and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s