1/2 lb Fish fillet (e.g. sole,
-snapper, butterfish)
4 c  Chicken stock
1 c  Bean thread noodles (or
-vermicelli), soaked
1 md Cucumber
1 sl Ginger root
1 pn Sugar
2 ts Cornstarch paste
Chinese parsley leaves

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 & ginger root in sauce pan; bring to just under
boil. Remove ginger slice. Add noodles, sugar & cornstarch paste; stir.
Add fish & cucumber. Cook at high simmer until fish is done: 3-5 minutes.
Dont allow broth to boil; you want it to remain clear. Remove to covered
serving bowl; garnish with parsley leaves; serve.