Fish Soup with Loofah and Bean Curd

Ingredient

1 catty loofah (640g)
1 cake bean curd
1 piece Grass Carp fish fillet (500g)
2 slices ginger
6 bowls water

Seasoning

1 tsp light soy sauce
some sesame oil
Pinch of pepper
Method
Wash and cut loofah into 8 cm strips. Remove hard edges. Wash bean curd.
Wash fish fillet. Wipe dry and slice it. Marinade with seasoning.
Boil water. Add loofah, bean curd, ginger slices and fish slices. Simmer over low heat for 1 hour. Add salt. Serve.