Instructions: In a medium saucepan, bring broth and ginger to a boil. Simmer for 15 minutes.

Meanwhile, combine beef, 1 tsp. cornstarch, pepper, sugar and soy sauce in a small bowl. Let marinade until broth is ready.

Carefully drop minced beef into broth, breaking up any lumps. Add tofu. Turn heat up and bring to a boil.

Meanwhile, combine 1 1/2 Tbsp. cornstarch with 1/3 cup water. Add to soup, stir well and bring to a boil until soup is thick.

Just before serving, add cilantro and green onions. Season with pepper and salt.

Makes 4 servings as part of a Chinese meal

Cuisine:"Chinese"

NOTES : "This is my version of a classic thick Chinese soup. I asked my dad if the name of this soup is characteristic of, perhaps, an area in China. He said it was a literal translation of the name of the soup and he had no idea why it is called this."

The man who sells and repairs our computer was the first to recommend this to us. A local restaurant serves it at buffet. Or alone - for lunch. I think they use flank steak and tofu (not the silken kind).

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