This is a really simple soup but it's truly one of my favorites!
4 cups chicken stock (you can make it from scratch, if you like)
3 to 4 slices of ginger
10 pieces balls (fish, squid, meat, etc.), sliced in halves
a large bunch of pechay leaves
Heat the chicken stock and ginger slices until boiling. Add the balls. When they float (and soup is boiling), throw in the pechay leaves. Cover then turn off the flame. Serve hot. The soup is also good garnished with chopped spring onions.
If you wish the soup to be more filling, vermicelli noodles may be added.