This egg and tomato soup surprises thanks to a simple Chinese technique
When my dad was growing up in rural China, my grandmother had a trick for bulking up simple vegetable soups. She would sprinkle water into a small bowl of flour and stir it with chopsticks until the flour formed dry, uneven pebbles. The clumps are called “geda,” which means “lumps” or “bumps.” During leaner times,…
