Cut the fish into chunks, sprinkle with starch, dip into the whisked egg white.

Add a dash of ground ginger to the stock, bring to boil. Add the fish, immersing it chunk by chunk. When the fish lifts to the surface, add 1 teaspoon of chopped parsley, salt and pepper, reduce heat and cook for 1 minute.

Pour the soup in the warmed bowls, sprinkle with chopped spring onion. Add several drops of sesame oil.