When Allicia sent me this picture of her Tofu Dango Miso Soup, she said the dango was soft and gooey with a subtle tofu taste that complemented the miso flavor, but that its texture made it difficult to shape so although it tasted great, it didn’t look particularly appetizing.  I disagree.  It looks warm, comfy, and ready for some devouring to me:

In order to make Tofu Dango, Allicia mixed our soft tofu and shiratamako (Japanese rice flour, available at most Japanese supermarkets) until the ingredients had a soft, yet firm consistency comparable to the softness of one’s earlobes.

If you’d like to give dango-making a shot, she recommends that you start with a small amount of our soft tofu and add more to the flour as needed until you achieve the right texture.  Then, shape the dango into small, flat balls and place them in boiling water.  When the dango floats to the surface, it’s finished!

Tofu Dango can add volume and texture to all kinds of meals–including salads, shaved ice, Azuki beans, or a delicious bowl of Miso soup!