Dango Soup

Ingredients

In this American adaptation of Dango-jiru, we have incorporated American culinary influences to create a unique fusion dish. While the original Japanese Dango-jiru uses traditional Japanese ingredients and flavors, our recipe incorporates American ingredients and spices to cater to the American palate. The soup base is made with chicken broth instead of dashi, and the dumplings are flavored with a blend of American herbs and spices. We alse have the original recipe for Dango-jiru, so you can check it out.

• For the dumplings: For the dumplings:
• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (75g) finely chopped mixed vegetables (carrots, onions, celery) 1/2 cup (75g) finely chopped mixed vegetables (carrots, onions, celery)
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For the soup: For the soup:
• 4 cups (960ml) chicken broth 4 cups (960ml) chicken broth
• 1 cup (150g) diced chicken breast 1 cup (150g) diced chicken breast
• 1/2 cup (75g) diced carrots 1/2 cup (75g) diced carrots
• 1/2 cup (75g) diced celery 1/2 cup (75g) diced celery
• 1/2 cup (75g) diced onions 1/2 cup (75g) diced onions
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, all-purpose flour, water, chopped vegetables, salt, and black pepper. Mix until a smooth dough forms.
2. 2.
   Shape the dough into small dumplings, about 1 inch in diameter.
3. 3.
   In a large pot, bring the chicken broth to a boil. Add the diced chicken breast, carrots, celery, onions, minced garlic, dried thyme, and dried parsley. Season with salt and pepper to taste.
4. 4.
   Gently drop the dumplings into the boiling soup. Reduce the heat to medium-low and simmer for about 15-20 minutes, or until the dumplings are cooked through and tender.
5. 5.
   Serve the Dango Soup hot, garnished with fresh parsley if desired.

Treat your ingredients with care...

• Rice flour — Make sure to use rice flour specifically labeled as gluten-free if you have gluten intolerance.
• Diced chicken breast — For a vegetarian option, replace the chicken with tofu or tempeh for added protein.

Tips & Tricks

• To add a smoky flavor, you can sprinkle some smoked paprika over the soup before serving.
• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the soup and simmer for a few more minutes until thickened.
• Feel free to customize the vegetable mix in the dumplings according to your preference.

Serving advice

Serve the Dango Soup as a main course for a comforting lunch or dinner. Accompany it with a side of crusty bread or a fresh green salad for a complete meal.

Presentation advice

Garnish the Dango Soup with a sprinkle of fresh parsley or chopped green onions to add a pop of color and freshness to the dish. Serve it in individual bowls to showcase the beautiful dumplings.