1 egg white
1 tsp. cornstarch
5 tsp. water
Any green leafy vegetable
Dash of ginger juice
1 tsp. salt.
6 cups soup stock
Remove skin from fish; cut into pieces.
Remove bones, grind or chop flesh finely.
Beat egg white slightly.
Add to fish.
Mix ingredients; ginger juice, salt, cornstarch, and water.
Form into balls and drop into boiling soup stock; remove scum from soup.
Add green leaves.
Bring to a boil.
Check seasoning and serve.
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