Step 1

Marinate minced beef with salt and cooking wine. Set aside for 10-15 minutes.

Step 2

Bring water to boil in a pot and cook the minced beef for 2-3 minutes over high fire (this helps to remove any odd taste of the beef), transfer beef out and separated them by pressing with a scoop.

Step 3

In a small bowl, mix 5 tablespoons of cornstarch and 5 tablespoons of water to make water starch. Do not add cornstarch directly in the soup, otherwise you will end up with transparent cornstarch chunks instead of thick soup

Step 4

Load another large pot with beef broth; add beef, shiitake mushrooms, tofu and minced ginger. Bring to boil and simmer for around 10 minutes.

Step 5

Pour water starch in and cook for another 1 minute. Turn up the fire and drop the egg white slowly using one hand and in the mean time, stir the soup quickly with the other hand.

Step 6

Add ground pepper and serve with chopped coriander. Add chopped coriander and mix well before enjoying.