West Lake Soup

4 cups chicken broth
3 slices ginger
1/4 lb. beef, minced
1 tsp. cornstarch
1/4 tsp. pepper
Pinch sugar
2 tsp. soy sauce
1 pkg medium firm tofu, cut into 1/2" cubes
1 1/2 Tbsp. cornstarch
1 bunch cilantro, washed and coarsely chopped
3 green onions, chopped
1/2 tsp. pepper

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