Rice Soup with Beef and Ginger

• 1 1/2 tablespoons peeled and finely shredded fresh ginger (page 51)
• 1/4 pound hand-minced beef steak (page 69) or ground beef, preferably chuck
• Salt
• 8 cups Basic Rice Soup (page 67)
• 2 tablespoons chopped fresh Vietnamese coriander or cilantro leaves
• 1 scallion, green tops only, thinly sliced
• Black pepper

1. Divide the ginger among the soup bowls or put it in a large serving bowl.
2. Similarly, add the beef, scattering it in small pieces.
3. Dont mound it or it will cook unevenly.
4. Sprinkle a pinch of salt on top and set the bowl(s) aside.
5. In a saucepan, bring the rice soup almost to a boil over medium heat, stirring frequently to prevent scorching.
6. Ladle it over the beef.
7. Garnish with the Vietnamese coriander, scallion, and pepper and serve immediately.
8. Before eating, stir the beef from the bottom to ensure that it cooks in the hot soup and the flavors are well mixed.

fresh ginger, beef, salt, rice, fresh vietnamese coriander, scallion, black pepper

Taken from www.epicurious.com/recipes/food/views/rice-soup-with-beef-and-ginger-382948 (may not work)