Chinese Mugwort and Egg Soup

This soup is very common in East Asia and also easy to make. The vegetable used in the soup is typically only sold in Asian or oriental markets so make sure you don’t buy the wrong vegetable.


.5lb of Chinese mugwort

2 beaten eggs

Boiling water

3 slices of ginger cut into strips

Vegetable soup base



Black pepper


Cut the mugwort into thirds

Pour enough oil into a large pot to cover the bottom

After the oil is heated up, put the stem portion of the mugwort into the pot gently

After it is flexible and softened a little, put in the ginger and 1 cup of boiling water

Add a couple generous pinches of salt

Place the rest of the mugwort and water

After it is at a boil, pour in the eggs at different spots to reduce clumping

Add 1 heaping spoonful of the vegetable soup base and stir around until it dissolves

Add as many cups of boiling water as there are people you are serving after the water rises to a boil

Divide the soup into however many people’s bowls you are serving and sprinkle some black pepper on top. Serve hot


How to make Dumplings Part 2

Dumpling Skin Ingredients:

  • 500g all-purpose flour
  • 250g water
  • Pinch of salt


  1. Mix all of the ingredients until smooth
  2. Rest under plastic wrap for 20-30 min
  3. Cut into 2 even semicircles
  4. Put one under plastic wrap and shape other dough to a stout, cylindrical shape
  5. Poke a hole in the middle and widen the hole until the dough is about 2 inches across
  6. Pull cut one end of the dough and the opposite and stretch until it is 1 inch across
  7. Cut one length of dough about 1 inch from the end and turn it 90 degrees and cut it 1 inch from the end again. Repeat until you reach the end
  8. Push each piece of dough so that it is about 1 cm thick
  9. Hold one piece of the circle and turn while rolling out the side opposite from the one you are holding until the skin is twice as thick as paper
  10. Put about a tablespoon of stuffing into the center of the skin
  11. Fold the dumpling in half and crease only the side edges
  12. Pull one edge of the skin back and fold it onto itself
  13. Do the same on the other side and crease all of the remaining open dumplings

If you did it right, the dumpling should stand up. If it doesn’t, I probably messed up explaining. Remember to keep practicing. The most important thing to remember is to have a large enough skin, the middle is thicker than the edges and all of the possible exits for stuffing are sealed.

How to make Dumplings Part 1

Dumpling Stuffing Ingredients:

  • 1 pound of ground pork or chicken breast
  • 1 pound of shrimp
  • 2 – 3 green onions
  • 1 tablespoon chopped ginger
  • 10g cooking wine
  • 200g water
  • 24g sugar
  • 1 pinch of black pepper
  • 1 tbsp sesame oil
  • 1 large onion chopped to tiny pieces (optional)
  • 1 pound of carrot chopped to tiny pieces (optional)



  1. Put all ingredients EXCEPT for vegetables, oil and water into a large bowl
  2. Slowly add water in small intervals while stirring until all of the water is used, You should be able to see that the mixture is fluffy
  3. Stir in the oil and add vegetables afterward

Your dumpling stuffing is finished! Use it to make dumplings with the recipe from “How to make Dumplings Part 2”.

Tomato and Egg Soup Recipe

        This dish was the first one I learned that wasn’t scrambled eggs, instant mac, and cheese or instant ramen.

  • 2 large tomatoes
  • 4 eggs
  • Generous pinch of salt
  • Generous pinch of sugar
  • 1 tablespoon of chicken base (optional)
  • 1 cup of hot water
  • 1-2 tablespoons oil


Cut tomatoes into large chunks and remove the core and leaves.

Use oil and cook with the eggs. Make sure the eggs are solid and in smaller than bite-sized pieces. Add in all of the tomatoes slowly and stir with eggs. After the tomatoes are soft, break them apart into bite-sized pieces and add water, chicken base, and salt and sugar. Stir until smooth and serve while still hot. 3 – 4 servings