Chinese Glutinous Rice Ball Soup With OmniPork Strip

Time: ≤30mins Veg. Cat.: Vegetarian Cooking: Boil Category: Festive Dishes Servings: 4 Author: Celia Chan


OmniPork Strip (Defrosted)

1/2 pack (75g)

Carrot (Peeled)

1/2 pc (30g)

Daikon (Peeled,Julienned)

1 pc (600g)

Shiitake Mushroom (Soaked, Shredded)

4 pcs (76g)

Chinese Cabbage (Shredded)

100 g

Preserved Radish

1/2 pack (15g)




1 tsp (5ml)

Spring Onion

1 tsp (3g)


1 tsp (5g)

Mushroom Powder White Pepper Powder

1 tsp (5g)

Glutinous Rice Ball

Glutinous Rice Flour

180 g


180-200 ml

Marinade Sauce

Soy Sauce

1 tsp (5ml)


1/2 tsp (3g)

Sesame Oil

1/2 tsp (3ml)


Step 1

Keep soaked shiitake mushroom water and stem aside. Shape carrot into a flower with a veggie cutter, set aside.

Step 2

Mix OmniPork strip and marinade sauce well, set aside.

Step 3

Glutinous Rice Ball: Pour in water to glutinous rice flour little by little, stir well and form a dough. Then, knead until dough becomes smooth and non-sticky, set aside.

Step 4

Heat oil in a soup pot, stir-fry shiitake mushroom and preserved radish until aromatic.

Step 5

Then, pour in water and bring them to a boil under high heat. Pour in soaked shiitake mushroom water, stem and daikon, then cook under medium heat for 15-20 minutes until daikon becomes softened.

Step 6

Take out shiitake mushroom stem, add Chinese cabbage and cook for 10 minutes.

Step 7

Heat a pan under high heat and pour in oil, stir fry OmniPork strip for 3-4 minutes.

Step 8

Add glutinous rice ball into soup pot and cook until they floats. Then, stir in OmniPork strip and season with salt and white pepper powder. Garnish with spring onion.


1. For glutinous rice ball, add more rice flour if too sticky or a little water if too dry. 2. Freeze uncooked glutinous rice ball for next time. 3. You can directly cook in soup pot or stir-fry them before boiling for enhancing aromactic