---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Soups, Seafood
       Yield: 4 servings
     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
   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. Don't allow broth to boil; you want it to
   remain clear. Remove to covered serving bowl; garnish
   with parsley leaves; serve.