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You need ＊＊Soup＊＊.
Prepare water.
You need to prepare salt.
Provide Usukuchi light colored soy sauce.
Prepare mirin (Japanese sweet sake).
Use White pepper.
Provide corn starch.
You need water.
Provide white vinegar.
You need to prepare ＊＊Shrimp balls＊＊.
Prepare Prawn (7 oz).
Provide salt.
Use corn starch.
You need to 1 Egg white, more egg white makes the shrimp ball softer.
Provide White pepper.
Prepare ＊＊other ingredients＊＊.
Use bok choy.
You need Tofu (3 oz).
Provide Egg.

For shrimp balls, in a mixing bowl combine egg white, cornstarch, and ginger. Drop the shrimp ball into the hot broth. Continue with these steps until all shrimp balls are made. To serve, ladle the Spinach and Shrimp Balls Soup into a large bowl.

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

Shrimp Ball Soup gets its taste from shrimp filling mixed with chicken broth and mushrooms. Add shrimp balls and cook just until heated through. I use shallot because I don 't have onion. For shrimp balls, in mixing bowl, combine egg white, cornstarch & ginger; then shrimp. Mix well In dutch oven combine chicken broth, rice wine, & garlic.

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