Savory glutinous rice ball soup, known as tang yuan, is traditionally served during Lunar New Year but my family enjoys it year-round. I learned this recipe from my husband’s aunt in college, and it quickly became a favorite. The soup is a comforting, hearty one-bowl meal made with a clear pork broth, Chinese sausage (lap cheong), napa cabbage, daikon (Chinese radish), rehydrated shiitake mushrooms, optional dried shrimp, and plenty of soft, chewy glutinous rice balls. Rolling the rice balls takes time, but it’s a fun activity to share with friends and family—perfect for casual gatherings.
When my daughters were little, making the dough felt like playing with play-dough. We used food coloring to make bright, festive balls and sometimes marbled patterns. They loved creating and eating them, and now as adults they still enjoy helping. Colored tang yuan add a cheerful touch to any meal without changing the comforting flavor.
Why tang yuan matters
“Tang yuan” literally means “soup ball.” Because the words sound like “togetherness” in Chinese, tang yuan became a symbol of family reunion and is commonly served during Lunar New Year. For my household, it’s a satisfying meal anytime: nourishing, balanced, and full of texture.
Tips for making glutinous rice ball soup (tang yuan)
Forming the rice balls is the most time-consuming step, but there are ways to make it faster and more enjoyable. Experienced makers can roll several balls between their palms at once. Turn the task into a craft for children by offering small vials of food coloring or using natural vegetable juices (carrot, spinach, beet) for color. The dough is forgiving: whether the balls are uniform or a rainbow of shapes and sizes, they taste great.
Use the correct flour
Always use glutinous rice flour (also called sweet rice flour) for the soft, chewy texture. Do not substitute regular rice flour.
Rice-to-water ratio
The liquid needed is roughly 100% of the weight of the glutinous rice flour (1:1 by weight). If you add vegetable juices for color, the required liquid may vary. Add room-temperature water gradually and keep extra flour on hand to adjust the consistency. The dough should be fairly stiff but pliable.
Water temperature and dough handling
Using boiling water for part of the liquid speeds starch absorption and produces a smoother, more workable dough through gelatinization. For this method, add about half the water as boiling water, then the rest at room temperature. Knead the dough by hand for a couple of minutes and let it rest, covered, for about 10 minutes. Roll the dough into a long rope, cut into equal pieces, and roll between your palms to form balls. With practice you can shape several at a time.
Coloring options include natural vegetable juices or food coloring vials for quick, consistent hues. Marbled dough is easy: mix small amounts of differently colored doughs together and roll for a swirled effect.
Storing glutinous rice balls
Freeze extra balls individually on a silicone-lined tray. Once frozen, transfer them to a freezer bag. Cook frozen balls directly from frozen in boiling water—they will need a bit more time than fresh ones. Do not thaw before boiling.
Tang yuan soup ingredients and prep
Cut vegetables and meats into consistent sizes for even cooking: strips around 2–2.5″ (5–6 cm) long, pork about 1/4″ (0.5 cm) thick, and vegetables around 1/2″ (1–1.25 cm) thick. I prefer a pork-based broth made from pork bones and lean meat to keep the soup clear and flavorful. If making stock a day ahead, refrigerate and remove excess fat after it congeals, reserving a little if you prefer extra richness.
Shred the cooked pork from the bones for serving or leave bones intact in bowls if you like. Choose meaty pork neck bones without skin, and rinse well to remove any bone fragments.
Chinese sausage and dried shrimp
Slicing Chinese sausage diagonally into 2–2.5″ strips about 1/4″ thick adds sweetness and depth to the soup. Small dried shrimp, rinsed before use, provide extra umami—use them sparingly if you want a subtler seafood note.
Pork loin and vegetables
Slice pork loin into thin strips and marinate briefly with a basic Chinese meat marinade; add it near the end of cooking so it stays tender. Napa cabbage and daikon add gentle sweetness while rehydrated shiitake mushrooms bring umami and a meaty texture.
Enjoy this hearty, healthy tang yuan any time of year. It’s a comforting bowl that brings people together—just as the name suggests.
Savory Glutinous Rice Balls (Tang Yuan)
Soft, chewy rice balls in a clear, flavorful pork-based soup. Serves 4.
Rice ball dough
- 300 g glutinous rice flour
- 150 ml boiling water
- 100–125 ml room temperature water (add gradually)
Soup ingredients
- 2 L water
- 1.4 kg pork bones
- 454 g marinated pork sirloin strips (optional)
- 3 slices fresh ginger
- 2 Tbsp dried shrimp (optional)
- 5 dried shiitake mushrooms, rehydrated and sliced
- 454 g napa cabbage, sliced
- 3 strips Chinese sausage, sliced diagonally
- 454 g daikon, sliced
- 1 tsp salt, plus more to taste
- 2 tsp mushroom seasoning (optional)
- ½ tsp white pepper, plus to taste
Mushroom marinade
- ½ cup boiling water
- ½ Tbsp soy sauce
Cooking the rice balls
- 8 cups water for boiling
- 1 tsp salt
Instructions (summary)
- Rinse and soak shiitake mushrooms in boiling water with soy sauce; set aside.
- Make the pork broth: add pork bones, water, ginger, dried shrimp, salt, white pepper, and mushroom seasoning to a large pot or Instant Pot. Simmer or pressure cook until flavorful; allow pressure to release naturally if using a pressure cooker. Strain the stock.
- Prepare and marinate pork strips if using. Slice Chinese sausage, napa cabbage, and daikon into consistent strips. Slice rehydrated mushrooms.
- Make the dough: place glutinous rice flour in a bowl and pour in boiling water, mixing with chopsticks or a spoon. Add room-temperature water a little at a time until the dough just comes together. Knead 2–3 minutes, then rest 10 minutes.
- Shape the dough into a rope about 1″ (2.5 cm) in diameter, cut into 1″ pieces, and roll into balls.
- Boil 8 cups of water with 1 tsp salt. Add rice balls while stirring to prevent sticking. When balls float, cook an additional minute, then remove with a slotted spoon and add to the soup.
- Reheat strained pork stock, switch to sauté if using an Instant Pot, add mushrooms, cabbage, daikon, Chinese sausage, and cooked pork strips. Season with salt and pepper to taste. Serve soup in bowls topped with glutinous rice balls.
Storage
Freeze uncooked rice balls individually on a tray, then transfer to a freezer bag. Cook from frozen—do not defrost first.