Preparation:
Refreshing to the palate, very tasty and filling.
Preparation: Peel cucumber; slice in half lengthwise; slice thinly cross-wise. Or, use fancy vegetable cutter to make animal figures. Cut fish into dollar-size pieces; blanch in boiling vinegar water for 15 seconds, drain. Wash Chinese parsley; remove stems.
Cook Soup: Combine stock and ginger root in sauce pan; bring to just under boil. Remove ginger slice. Add noodles, sugar and cornstarch paste; stir. Add fish and cucumber.
Cook at high simmer until fish is done: 3-5 minutes. Don't allow broth to boil; you want it to remain clear.
Remove to covered serving bowl; garnish with parsley leaves; serve |
