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  Soak fat choy (black moss) in water.
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  RInse and soak dried shitake mushrooms in 1 cup of boiling water with 1 Tbsp of soy sauce.
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  Rinse and soak dried white fungus in water.

Meatballs

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  Finely dice water chestnuts.
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  In a stand mixer, add all the meatball ingredients except for the black moss and diced water chestnuts.
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  Beat at medium speed for 10 minutes, scraping bowl occasionally to ensure that all the pork is well incorporated.
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  Add the water chestnuts and black moss.
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  Mix at medium speed until blended.
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  Refrigerate and let marinate for at least 1 hour.

Broth

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  Slice shitake mushrooms to ½ " (1cm) widths.
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  Cut napa cabbage into strips 2" (5 cm) wide.
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  In a slow cooker, add all the soup broth ingredients except the white fungus.
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  Add the flavored shitake mushroom water.
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  Using a melon baller or spoon, shape the meatballs into large 2" balls. Wet hands help prevent the meatballs from being too sticky.
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  Gently place the meatballs on top of the napa cabbage without allowing them to touch each other.
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  Allow the soup to simmer in a slow cooker for 45 minutes. The meatballs should be cooked and the napa cabbage soft.
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  Break up the white fungus and add it to the broth. Allow to cook for an additional 15 minutes until fungus is cooked.
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  Taste and add additonal salt and white pepper if needed.
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  Garnish with chopped scallions.