Fish Ball Soup - cooking recipe

Ingredients

7 oz. whitefish
5 Tbsp. water
1 egg white
dash of ginger
1 tsp. salt
1 tsp. white wine
1 Tbsp. cornstarch
5 c. soup stock
3 1/2 oz. tender green leaves
1 tsp. salt
1 Tbsp. white wine
dash of monosodium glutamate (optional)

Preparation

Remove skin from fish.
Cut into small pieces and grind while adding 5 tablespoons water.
Beat egg white slightly; add to fish. Add ginger, 1 teaspoon salt, 1 teaspoon wine and cornstarch.
Mix well.
Form into balls and drop into boiling soup stock.
Remove foamy residue from soup.
Cut tender greens into 1-inch pieces. Add to soup.
Bring to boil; add 1 teaspoon salt, 1 tablespoon wine and monosodium glutamate and serve.
Serves 4.