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Savory Tang Yuan Soup
5 from 12 votes

Savory Tang Yuan Soup

This recipe for Savory Tang Yuan Soup combines chewy glutinous rice dumplings made from freshly prepared dough with a rich, flavorful broth filled with Chinese sausage, fish cakes, mushrooms, daikon, Napa cabbage, and fish balls. The broth incorporates chicken stock and mushroom soaking liquid, giving the soup depth and umami. The texture of the soft, tender tang yuan contrasts nicely with the varied ingredients in the soup, offering a comforting and satisfying savory meal experience.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6
Calories: 239 kcal
Course: Main Course, Soup
Cuisine: Asian, Chinese

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:
    Cup of Yum
  1. In a bowl, add in glutinous rice flour and make a well in the center.
  2. Add hot water to the center of the well and use a pair of chopsticks to mix with the glutinous rice flour.
  3. 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.
  4. 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.
  5. Divide the dough into ~10g pieces, and roll into a small ball.
  6. Repeat with the remainder of the dough.
Make the soup:
  1. In a large pot heated over medium-high heat, add in 2 teaspoon of vegetable oil, minced shallot and garlic.
  2. Sauté until shallot and garlic are fragrant, about 1-2 minutes.
  3. Add in the Chinese sausage and fish cakes, and continue stir-frying, another 2 minutes.
  4. Add in the Chinese mushrooms and daikon, and stir-fry for another 2-3 minutes.
  5. Next, add in Napa cabbage, fish balls, reserved mushroom soaking liquid, and chicken broth.
  6. Bring the soup to a boil.
  7. Add in the tang yuan, soy sauce and give everything a stir.
  8. Cover with a lid and let the soup come up to a gentle boil before reducing to a simmer.
  9. Cook for about 8-10 minutes, until the tang yuan float to the top.
  10. Stir in white pepper and sesame oil.
  11. Check the seasoning and make any necessary adjustments.
  12. Ladle soup into bowls and serve hot.

Notes

  • The tang yuan dough yields approximately 24 small balls, each weighing about 10 grams.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 239

% 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.