Whenever The Kitchen Mouse makes this soup, he keeps the cost reasonable by using the small tiny shrimp which are available in the local supermarkets.
1/2 lb. shrimp, shelled, deveined and finely chopped with 2 T. water
1 t. dry sherry
1/2 t. salt
1 T. cornstarch
5 cups chicken broth
4 leaves Chinese cabbage, cut in 3-inch strips
1 t. salt
1 T. dry sherry
Mix the shrimp with 1 t. dry sherry, 1/2 t. salt and 1 T. cornstarch. With wet hands, form walnut-size balls with about 1 T. mixture. Set aside.
Bring chicken broth to a boil, add shrimp balls and Chinese cabbage. Cover and simmer 10 minutes. Add 1 t. salt, 1 T. sherry and pepper to taste. Serve hot. Serve 4 or 5.