1. Chop pork, parsnips and mushrooms
finely.
2. Mix with a little pepper and roll into small balls.
3. Soak seaweed in water for 10 minutes.
4. Strain stock, bring to boil, add seaweed and meat quenelles and cook
for 5 minutes.
5. Add egg, sesame oil and salt to taste.
Serve at once.