Savory Tang Yuan Soup
User Reviews
5
-
Prep Time
30 mins
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Cook Time
20 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
Description
Savory Tang Yuan Soup starts with handmade tang yuan, small glutinous rice flour balls mixed to the right consistency with hot and cold water to ensure a tender yet chewy texture when cooked. The soup base is prepared by sautéing shallots and garlic with Chinese sausage and fish cakes, which add rich fragrance and depth. Additional ingredients like soaked and sliced Chinese mushrooms, daikon slices, Napa cabbage, and fish balls enrich the soup, providing textures that range from crisp to tender.
The broth combines chicken broth with the soaking liquid from the mushrooms to deepen the flavor profile, seasoned with soy sauce, white pepper, and finished with sesame oil for a subtle nuttiness. The final dish balances the mild chewiness of the dumplings with the hearty assortment of meats and vegetables, making it a warming and hearty soup.
Alongside its comforting flavor, this dish can be prepared in steps by making the dough and soup components separately, allowing for efficient timing. The recipe yields about 24 tang yuan pieces, suitable for sharing or leftovers that reheat well for future meals.
Ingredients
Tang yuan:
- 120 g glutinous rice flour
- 70 ml water boiling hot
- 40 ml water room temperature
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
- mushroom soaking liquid reserved
- 3 C chicken broth
- 1 tablespoon soy sauce or to taste, light
- ½ teaspoon white pepper
- 1 tablespoon sesame oil
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
- The tang yuan dough yields approximately 24 small balls, each weighing about 10 grams.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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