Ingredients
175 g (about 6 oz) thin dried noodles, 100 g (about 3.5 oz) fresh fish paste, 30 g each of finely grated carrot and finely chopped spinach, 10 g (about 1/4 cup) cilantro leaves, 1 egg white.
Seasonings
A little scallion, ginger, salt, MSG, and white pepper, 2 teaspoons each of Shaoxing wine, water starch, and sesame oil, 400 g (about 1 3/4 cups) fresh stock, and 2 tablespoons lard.
Steps
1. Combine the fish paste with egg white, cooking wine, white pepper, water starch, lard, minced scallion, minced ginger, broth, salt, and MSG, stirring vigorously until well-mixed and firm; divide into three equal portions, mix one portion with spinach and another with carrot.
2. Add the remaining fresh broth and salt to the pot, squeeze the three-colored fish paste into small balls, drop them into the broth, and bring to a gentle simmer over low heat.
3. Add the noodles to the soup pot and cook over low heat until tender, then stir in the remaining MSG, sesame oil, and cilantro leaves, then transfer to a serving bowl.