Savory Tang Yuan Soup
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
6
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Calories
239 kcal
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Course
Main Course, Soup
Savory Tang Yuan Soup
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This Savory Tang Yuan Soup features hand-rolled, chewy glutinous rice flour dumplings in a warming broth filled with cabbage, mushrooms, fish cakes, and Chinese sausage.
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Ingredients
Tang yuan:
- 120 g glutinous rice flour
- 70 ml boiling hot water
- 40 ml room temperature water
Soup:
- 2 teaspoon vegetable oil
- 1 shallot minced
- 2 cloves garlic minced
- 2 Chinese sausage sliced
- 4 fish cakes sliced
- 4 Chinese mushrooms soaked and sliced (reserve mushroom soaking liquid for soup)
- 200 g daikon sliced
- 200 g Napa cabbage chopped
- 6 Fish balls
- reserved mushroom soaking liquid
- 3 C chicken broth
- 1 tablespoon light soy sauce or to taste
- ½ teaspoon white pepper
- 1 tablespoon sesame oil
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Instructions
Make the tang yuan:
- In a bowl, add in glutinous rice flour and make a well in the center.
- Add hot water to the center of the well and use a pair of chopsticks to mix with the glutinous rice flour.
- Pour in cold water 1 teaspoon at a time, until the dough forms a mass that is not dry or flaky, and not too tacky or too moist.
- Note: If it is too dry, add in a dribble of water until the dough can be formed. If too wet, add a little bit more glutinous rice flour. You may or may not require all the room temperature water.
- Divide the dough into ~10g pieces, and roll into a small ball.
- Repeat with the remainder of the dough.
Make the soup:
- In a large pot heated over medium-high heat, add in 2 teaspoon of vegetable oil, minced shallot and garlic.
- Sauté until shallot and garlic are fragrant, about 1-2 minutes.
- Add in the Chinese sausage and fish cakes, and continue stir-frying, another 2 minutes.
- Add in the Chinese mushrooms and daikon, and stir-fry for another 2-3 minutes.
- Next, add in Napa cabbage, fish balls, reserved mushroom soaking liquid, and chicken broth.
- Bring the soup to a boil.
- Add in the tang yuan, soy sauce and give everything a stir.
- Cover with a lid and let the soup come up to a gentle boil before reducing to a simmer.
- Cook for about 8-10 minutes, until the tang yuan float to the top.
- Stir in white pepper and sesame oil.
- Check the seasoning and make any necessary adjustments.
- Ladle soup into bowls and serve hot.
Notes
- Tang yuan dough will yield appx 24 pieces, about 10g each.
Nutrition Information
Show Details
Calories
239kcal
(12%)
Carbohydrates
21g
(7%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
30mg
(10%)
Sodium
883mg
(37%)
Potassium
342mg
(10%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
139IU
(3%)
Vitamin C
17mg
(19%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 883mg | 37% |
| Potassium | 342mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 17mg | 19% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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