West Lake Beef Soup (西湖牛肉羹 Xi Hu Niu Rou Geng)
West Lake Beef Soup is a common household soup from Southern China. It's great as an appetizer because it's very light and refreshing.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 lb (~100g) minced or ground beef
- 1/4 lg (~100g) silk or soft tofu
- 3 large or 5 small fresh shiitake mushrooms
- 2 tablespoons chopped cilantro leaves
- 2 egg whites
- ~4 cups water
- 2 tablespoons corn starch
- pinch of ground white pepper
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1/4 teaspoon kosher salt (or 1/8 teaspoon table salt)
- 1/2 teaspoon Chinese cooking wine
- 1/4 teaspoon ground ginger or 3 ginger slices
- 1 tablespoon water if using ground beef
Instructions
- 1
Add 1/4 teaspoon of kosher salt, 1/2 teaspoon of Chinese cooking wine, and 1/4 teaspoon of ground ginger to the 1/4 lb (100g) of minced or ground beef and mix thoroughly. Let it marinate for at least 10 minutes.
- 2
While marinating the beef, prepare the other ingredients. Cut the 1/4 lb (100g) of tofu into small cubes. Chop the shiitake mushrooms into small pieces as well. Make starch water by mixing the 2 tablespoons of corn starch with 2 to 3 tablespoons of water. Beat the egg whites to prevent big lumps.
- 3
Heat a medium sauce pan filled with the ~4 cups of water under medium-high heat. Then heat another small sauce pan filled with water. When water in the small sauce pan starts boiling, turn the heat to medium. Transfer the beef to a strainer first, then lower the strainer into the water (of the small sauce pan) to blanch the beef. Use a fork or spoon to separate the beef so it is not clumped together. Take the strainer out once the beef has separated.
- 4
When the water in the medium sauce pan boils, add the tofu and shiitake mushrooms. When water boils again, lower the heat to medium. Add the blanched beef, the pinch of ground white pepper, and the 1 teaspoon of kosher salt, stirring to mix. Let the soup cook for another minute or two, then slowly pour in the starch water one half at a time3 while gently stirring (begin stirring the starch water before pouring).
- 5
When the soup thickens to your desired level, pour the egg white into the thickened soup, while stirring simultaneously. Turn off the heat. Add the 2 tablespoons of cilantro leaves to the soup and mix well. Add more salt to taste. Enjoy!