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Soft and chewy tang yuan/glutinous rice balls served in delicious savory soup.
What is savory tang yuan soup?
Tang yuan (glutinous rice balls) are typically filled with sweet ingredients like sesame paste, red bean paste, or sweetened peanut paste. They are enjoyed in a warm, sweet broth, creating a comforting and indulgent dessert. Savory tang yuan takes this beloved dish to a new level by introducing a variety of non-traditional, savory fillings. Instead of sweet pastes, these dumplings can be filled with a range of ingredients such as minced meat, vegetables, or even seafood, creating a delightful contrast to the usual sweet version. There are also version where the plain glutinous rice balls dumplings aren’t stuffed with any filling but served in a savory soup like what I’m sharing here in this post.
Is tang yuan (glutinous rice balls) gluten-free?
Yes, the glutinous rice balls are made with glutinous rice flour (also known as mochiko flour or sweet rice flour or sticky rice flour). Despite the name glutinous, it does NOT contain any gluten. The term “glutinous” in this context refers to the sticky or glue-like texture that the rice takes on when it’s cooked, not to the presence of gluten.
Savory Tang Yuan Soup
Ingredients
Glutinous rice balls:
- 100 gr glutinous rice flour
- 60 ml hot boiling water plus more as needed
For the soup:
- 200 g boneless skinless chicken thighs cut into strips
- 1 Tbsp cooking oil
- 2 pieces green onion separate
- 1- inch fresh ginger peeled and bruised to release flavor
- 20 g dried shrimp soaked in warm water
- 4 shiitake mushrooms soaked and sliced
- 6 cups chicken broth
- 100 g cabbage cut into smaller chunks, or veggie of your choice
- 20 g goji berries
To marinate chicken pieces:
- 1 tsp soy sauce
- 1 tsp oyster sauce
- ⅛ tsp sugar
- 1 tsp shaoxing wine
- ⅛ tsp ground white pepper
Seasonings for soup: (adjust to your taste preference)
- ¼ tsp sugar
- ½ tsp salt or more to taste
- 2 tsp chicken powder
Garnishes:
- green part of green onion finely chopped
Instructions
Prepare the dough:
- Place the flour in a large mixing bowl. Gradually add in hot boiling water and stir with a spoon and when it's not too hot anymore, knead with your hands until you get a non-sticky dough that is soft and pliable. If it's too dry, add a bit more water, it shouldn't be too wet that it sticks to your hands or bowl
- Divide the dough into 4. Work with one dough at a time while keeping the rest covered, knead the dough again. Roll into a long log and then cut into about 36-40 pieces. Roll into round dough balls. Keep them covered with a damp cloth. If the dough gets dry, dab with a bit of water and roll.
- Bring a large pot of water to a boil. When they are rolling boil, add in the glutinous balls and let them cook until they float to the top and let them cook for another minute. Use a slotted spoon to remove them and submerge them in cold/room temperature water briefly to prevent them from sticking to each other
Prepare the soup:
- Cut the white part of the green onion into about 2 inches long and split into half
- Preheat a large pot on medium-high heat. Add the cooking oil. Add the white part of green onion and ginger. Saute for about 1 minute. Add the dried shrimp and shiitae mushrooms. Saute for another minute. Add the chicken pieces and saute until they just turn color
- Add the chicken broth and bring to boil. Lower the heat and add the veggies. Let it simmer for about 10 minutes. Add seasonings and adjust to your taste. Turn off the heat and add goji berries. The residual heat will soften them. We don't want to overcook the goji berries as they can get sour
When ready to serve:
- Portion the glutinous rice balls in the bowl. Generously ladle the hot soup over with some chicken and veggies. Garnish with some green parts of green onion and serve warm
*Nutrition facts are just estimates and calculated using online tools*
How to cook savory tang yuan soup
1. Place the flour in a large mixing bowl. Gradually add in hot boiling water and stir with a spoon and when it’s not too hot anymore, knead with your hands until you get a non-sticky dough that is soft and pliable. If it’s too dry, add a bit more water, it shouldn’t be too wet that it sticks to your hands or bowl
2. Roll into a long log and then cut into about 36-40 pieces. Roll into round dough balls. Keep them covered with a damp cloth. If the dough gets dry, dab with a bit of water and roll.
3. Bring a large pot of water to a boil. When they are rolling boil, add in the glutinous balls and let them cook until they float to the top and let them cook for another minute. 
4. Use a slotted spoon to remove them and submerge them in cold/room temperature water briefly to prevent them from sticking to each other
5. Preheat a large pot on medium-high heat. Add the cooking oil. Add the white part of green onion and ginger. Saute for about 1 minute. Add the dried shrimp and saute for another minute. Add the chicken pieces and mushrooms saute until the chicken just turn color
6. Add the chicken broth and bring to boil. Lower the heat and add the veggies. Let it simmer for about 10 minutes. Add seasonings and adjust to your taste.
7. Turn off the heat and add goji berries. The residual heat will soften them. We don’t want to overcook the goji berries as they can get sour
8. Portion the glutinous rice balls in the bowl. Generously ladle the hot soup over with some chicken and veggies. Garnish with some green parts of green onion and serve warm
Did you make this savory tang yuan soup recipe?
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4 comments
This looks delicious! How much chicken do you use for this recipe? I didn’t see it listed in the ingredients.
oops! Sorry for leaving that out! I used about 200 grams (7 oz) of boneless skinless chicken thighs. You can use whatever cut of meat you like.
Yum! I could eat a bowlful right about now! Love the rice balls!
Thank you Marsha