My grandma and mom used to make this soup mostly during New Year's Eve. There are many variations to this soup. This is the way that I prepare it, so let your imagination fly with this. I can't find a nice photo for this dish, so I just took a photo of my japanese kokeshi doll. I will post a photo when I do make this dish for New Year's. Enjoy!
In a medium pot combine water, shrimp, salt, bouillon and daikon. Boil until bouillon cubes are dissolved. Turn down to simmer.
In a medium bowl, combine mochiko, ham, salt and pepper, mix together. Gradually add the chicken broth to make dough. Form 1/2 inch dough balls, use mochiko on your hands so the dough does not stick and make a mess.
In a medium bowl, combine all the ingredients to make 1/2 inch pork ball. Slightly dampen your hands with water so the pork does not stick.
Turn your soup stock heat back up and add all the mochi balls and pork balls. Cook for 4 to 6 minutes, and until the mochi balls start floating to the top.
Variations and options: you can add vegetables, such as carrots, watercress, spinach, chinese cabbage, chinese squash, mustard cabbage, etc.
Serve hot in soup bowls, garnish with fish cake, green onions, chinese parsley.