1/2 lb. bean curd
3 oz. fish meat
3 egg whites
2 tsp. wheat flour
Salt to taste
1 tsp. each scallion and ginger juices
2 tbsp. cornstarch dissolved in water
1 tsp. sherry
2 cups clear broth
2 leaves of Chinese cabbage
2 dried mushrooms soaked in water
1 tomato, sliced
1. Mash bean curd and mix with fish, egg whites, flour, salt, scallion and ginger juices, cornstarch, and sherry and roll the mixture into 5 small balls. Simmer in boiling water and put in a big bowl.
2. Bring the broth to a boil, add the cabbage, mushrooms, tomato, salt, and pour the soup over the bean curd balls and serve.