Instructions: 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.

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