White Fish Pieces In Soup

Let us look at our lives in the light of this experience [in 2 Corinthians 12:7-10] and see whether we gladly glory in weakness, whether we take pleasure, as Paul did, in injuries, in necessities, in distresses. Yes, let us ask whether we have learned to regard a reproof, just or unjust, a reproach from friend or enemy, an injury, or trouble, or difficulty into which others bring us, as above all an opportunity of proving how Jesus is all to us, how our own pleasure or honor are nothing, and how humiliation is in very truth what we take pleasure in. It is indeed blessed, the deep happiness of heaven, to be so free from self that whatever is said of us or done to us is lost and swallowed up in the thought that Jesus is all.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Grains	Chinese	Chinese, Seafood, Soups	4	Servings

INGREDIENTS

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

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. Don't
allow broth to boil; you want it to remain  clear. Remove to covered
serving bowl; garnish with parsley leaves;  serve.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 216 Calories From Fat: 28 Total Fat: 3g Cholesterol: 7.2mg Sodium: 348.4mg Potassium: 330mg Carbohydrates: 39.9g Fiber: <1g Sugar: 4.6g Protein: 6.4g