Soak the shitake mushrooms with ½ bowls of water and sliced into thin strips, keep the soaking water.
Prepare Glutinous Rice Ball: Mix the flour with hot water, knead until the dough is smooth and does not stick to your finger. Take a small lump of dough, and roll into bite-sized balls.
Heat the oil in a pot, sauté the shiitake mushrooms and pickled vegetable until fragrant.
Add Swanson Pork Bone Broth and mushroom soaking water bring to boil, add the radish and simmer for 15-20 minutes.
Heat the pan with oil, flatten the fish paste and pan-fried until cooked. Cut into strips.
Add glutinous rice ball and fish strips into the soup, and once the glutinous rice ball floats, add lettuce.
Sprinkle with dried Sakura shrimp and spring onion. Serve with white pepper.