6 cups chicken broth
2 inches ginger root, peeled and quartered
2 ounces rice stick noodles, broken into 2-inch pieces
12 ounces sole, cod, halibut or other white fish, cut into chunks
1 cucumber, peeled seeded and thinly sliced
1/4 teaspoon granulated sugar
2 tablespoons cornstarch
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Combine chicken broth and ginger in a medium saucepan. Bring to a boil and gently simmer for 10 minutes.
Stir in rice stick noodles, return to boil and simmer for 2 minutes.
Stir in fish, cucumber and sugar and simmer 3 to 5 minutes, or until fish is done.
Stir in water mixed with cornstarch and cook, stirring constantly, until soup is slightly thickened. Season with salt and pepper. Serve immediately (discard ginger pieces, if desired)
Makes 4 servings.