Photography: Tanya Zouev

By Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 15 minutes
Special options: Kid friendly, Nut free
Course: Lunch, Main
Favourite flavours: Soup

From the September 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

250g beef mince
2 green onions (shallots), chopped
2 tablespoons cornflour
1 tablespoon soy sauce
1 tablespoon rice wine
½ teaspoon finely grated ginger
1 egg, lightly beaten
4 cups (1L) salt–reduced beef stock
1 leek, washed, cut into quarters lengthways, thinly sliced
4 ripe tomatoes, seeded, diced
¼ cup coriander leaves, to serve

METHOD

Place mince, onion, cornflour, soy sauce, rice wine, ginger and egg in a large bowl. Mix to combine and set aside.

Heat stock in large saucepan on high. Add leek and tomato and boil for 2 minutes. Reduce heat to medium. Drop teaspoons of mince mixture into gently simmering soup and cook for 5 minutes. Serve soup scattered with coriander leaves.