Make the tang yuan:

Cup of Yum
1. In a bowl, add in glutinous rice flour and make a well in the center.
2. Add hot water to the center of the well and use a pair of chopsticks to mix with the glutinous rice flour.
3. Pour in cold water 1 teaspoon at a time, until the dough forms a mass that is not dry or flaky, and not too tacky or too moist.
4. Note: If it is too dry, add in a dribble of water until the dough can be formed. If too wet, add a little bit more glutinous rice flour. You may or may not require all the room temperature water.
5. Divide the dough into ~10g pieces, and roll into a small ball.
6. Repeat with the remainder of the dough.

Make the soup:

1. In a large pot heated over medium-high heat, add in 2 teaspoon of vegetable oil, minced shallot and garlic.
2. Sauté until shallot and garlic are fragrant, about 1-2 minutes.
3. Add in the Chinese sausage and fish cakes, and continue stir-frying, another 2 minutes.
4. Add in the Chinese mushrooms and daikon, and stir-fry for another 2-3 minutes.
5. Next, add in Napa cabbage, fish balls, reserved mushroom soaking liquid, and chicken broth.
6. Bring the soup to a boil.
7. Add in the tang yuan, soy sauce and give everything a stir.
8. Cover with a lid and let the soup come up to a gentle boil before reducing to a simmer.
9. Cook for about 8-10 minutes, until the tang yuan float to the top.
10. Stir in white pepper and sesame oil.
11. Check the seasoning and make any necessary adjustments.
12. Ladle soup into bowls and serve hot.