Happy Winter Solstice!
Lately I have been reducing my consumption of refined sugar and the weather has been quite chilly. So I made a savoury soup broth with glutinous rice ball.
There are recipes with meat filling. But piglet does not eat tang yuan and it is quite tedious.
Let’s try the savoury version instead.
Boil Soup Stock
It was a pork bone soup stock consisting of pork bone, garlic, ginger and goji berry simmered for a few hours.
Make Tangyuan (Glutinous Rice Ball)
1.I used a small amount of glutinous rice flour (half cup) since it was just planned for 1 portion meal for 1 person.
2. Add water to glutinous rice flour to form dough
3.Roll it into ball shape and put it in boiling water.
4. When it starts floating, it is cooked. Scoop it and dunk it in cold water.
Cook Soup
I chose some healthy veggies and mushrooms to go with the soup stock. I simmered the napa cabbage, carrot and shiitake mushroom first so it will be more flavourful and softer.
Then I added the mini bok choy (nai bai) and buna shimeji mushroom. Add salt to taste.
During dinner, Piglet exclaimed ‘Hot Pot!’ That’s true, its similar ingredients…
How does savoury tangyuan taste? I guess its like eating savoury tofufah. Just need to get used to it…