Adapted generously from Jacky Yu's Cookbook. Traditionally, or (turnip/daikon cake) is mainly made with white rice flour with maybe a bit of cornstarch. But this recipe, based on Jacky Yu's cookbook Xi-Yan, uses almost equal amount of white rice.
The simple version of vegetable soup with an Asian touch makes up for pennies a bowl. Soy and Vinegar background flavors compliment fresh crunchy veggies and then the spice warms the back of your throat.