Taiwanese Fish Cake Soup 甜不辣

Ingredients
Makes 4 servings

• 10 cups water
• 1 medium daikon radish, unpeeled and chopped to 1" cubes
• 1 medium carrot,  unpeeled and chopped to 1" cubes
• 8 shiitake mushrooms, soaked for 30 minutes, and drained
• 20g dried bonito flakes
• 1 sheet dried kelp, cut into smaller pieces
• 2 sliced gingers
• 1 tbsp soy sauce
• 1 tbsp mirin ( Japanese sweet rice wine for cooking)
• salt to taste
• white ground pepper to taste
• 1 package (16oz) fish cake
• 1 package (8oz) fried tofu
• chopped cilantro for garnish

For dipping sauce:

• 1 cup Hai-shan paste
• 1/3 cup chili soy paste
• 1/2 tbsp corn starch
• 1/3 cup water

Method

1. Put the water in a large pot, add radishes, carrots, mushrooms, bonito, kelp, ginger, and bring it to a boil.
2. Turn the heat down to a simmer for about 20 minutes. Add soy sauce, mirin, salt, and pepper. 
3. Remove the bonito and kelp from the broth. 
4. Add fish cake and fried tofu in the broth, and cook for 10 minutes. They are ready to serve.

Dipping sauce

1. In a small pot, mix the Hai-shan paste, chili soy paste, corn starch, and water well.
2. Bring to a boil, stir well, and remove it from the heat.

To serve

1. In an individual bowl, place some fish cakes, radishes, carrots, mushrooms,  and garnish with chopped cilantro. Drizzle some dipping sauce on the top and serve hot.
2. When you finished the fish cake bowl, scoop some soup and enjoy at once.