I immediately thought of a dish that I had been working on recently. I had been playing with glutinous rice flour, forming chewy, playful dumplings. almost bubble gum-like. Traditionally these dumplings (aka tangyuan) are a simple mix of glutinous rice flour and water. Cold water yields a smoother dumpling though the dough starts out more crumbly than with warm water. Online research mostly turned up the dessert version filled with red bean and served in a syrup. Not exactly what I had in mind though. I was thinking about the savory version… the kind that I had growing up, served in steaming bowls of chicken broth with daikon radish, napa cabbage and chinese sausage. Maybe mom had made it up. I took the basic concept of the dish and put my own little Los Angeles spin on it. I transformed it into a vegetarian soup filled with grilled king oyster mushrooms, crunchy wood ear mushrooms and zucchini. Instead of plain dumplings, I added some spicy chilies to up the ante. Does that make me so L.A. or what?