West Lake Beef Soup
One of the most popular Chinese humble soup--west lake beef soup
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup minced beef
- pinch of salt
- 1 tablespoon cooking wine
- 1 egg white ( , well whisked)
- 1 thumb ginger ( , minced)
- 2 shitake mushrooms ( , chopped)
- 5 cups beef broth ( , unsalted)
- 5 tablespoons cornstarch+ 5 tablespoons water
- 1/3 box tender tofu ( , around 100g)
- 1/2 teaspoon salt
- pinch of salt
- 1 small bunch of coriander ( , minced for garnishing)
Instructions
- 1
Marinate minced beef with salt and cooking wine. Set aside for 10-15 minutes.
- 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.
- 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
- 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.
- 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.
- 6
Add ground pepper and serve with chopped coriander. Add chopped coriander and mix well before enjoying.