Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         fish fillet -- (e.g. sole, snapper,
                        -- butterfish)
   4      cups          chicken stock
   1      cup           bean thread noodles -- (or, vermicelli),
                        -- soaked
   1      medium        cucumber
   1      slice         ginger root
   1      pinch         sugar
   2      teaspoons     cornstarch paste
                        Chinese parsley leaves

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