Shrimp Ball Soup

• 720 ml water
• 1 tsp salt
• 1 tsp Usukuchi light colored soy sauce
• 1 tsp mirin (Japanese sweet sake)
• to taste White pepper
• 1 Tbsp corn starch
• 2 tsp water
• 1 tsp white vinegar
• 200 g Prawn (7 oz)
• 1/2 tsp salt
• 1 tsp corn starch
• 1/2 to 1 Egg white, more egg white makes the shrimp ball softer
• to taste White pepper
• 1 bok choy
• 85 g Tofu (3 oz)
• 1 Egg

1. Peel and devein the prawns.
2. Put shelled prawns and all remaining shrimp ball ingredients in a food processor.
3. Cut tofu and bok choy into small pieces.
4. Put water, salt, soy sauce, mirin and pepper in a pot.
5. Bring it to a boil on medium heat.
6. When it starts boil, add bok choy and tofu.
7. Spoon shrimp balls into soup.
8. When shrimp ball turns pink, skim off foam with a ladle.
9. Mix 1 Tbsp starch with 2 tsp water and add the starch-and-water mixture to the soup.
10. Beat the egg.
11. Pour the egg in a very thin stream over the surface.
12. Turn off the heat.
13. Add vinegar and mix gently.
14. You won't notice the vinegar, but a small amount of vinegar makes it taste better.
15. Try it!

water, salt, soy sauce, white pepper, corn starch, water, white vinegar, prawn, salt, corn starch, egg, white pepper, choy, egg

Taken from cookpad.com/us/recipes/246128-shrimp-ball-soup (may not work)