1
Soak the shitake mushrooms with ½ bowls of water and sliced into thin strips, keep the soaking water.
2
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.
3
Heat the oil in a pot, sauté the shiitake mushrooms and pickled vegetable until fragrant.
4
Add Swanson Pork Bone Broth and mushroom soaking water bring to boil, add the radish and simmer for 15-20 minutes.
5
Heat the pan with oil, flatten the fish paste and pan-fried until cooked. Cut into strips.
6
Add glutinous rice ball and fish strips into the soup, and once the glutinous rice ball floats, add lettuce.
7
Sprinkle with dried Sakura shrimp and spring onion. Serve with white pepper.
