2 lbs. beef shank with bones cut into serving portions
1 sm. onion, quartered
1 sm. fresh tomato, wedges
1 thumb size ginger, smashed
2 med. potatoes, pared, quartered
1/2 sm. cabbage, chunks
6-8 c. water
1 tsp. salt
Dash ajinomoto (optional)
Dash ground black pepper
1 tbsp. chopped green onions

Boil beef shank in 6-8 cups of water until tender. Add onion, tomato and ginger and simmer for 15 minutes. Add potatoes and continue to cook. Season with salt and pepper. Add cabbage and bring to a boil. Add green onions just before serving. Serve soup piping hot.