West Lake Beef Soup
A delicious and authentic soups and broths recipe for West Lake Beef Soup, prepared with traditional seasonings and techniques.
Ingredients
- • 1/2 lb minced beef
- • 1/2 teaspoon salt
- • 2 teaspoons Shaoxing wine
- • 2 teaspoons cornflour
- • 6 cups chicken broth
- • 2 slices ginger
- • 1/4 block soft tofu (diced)
- • 4 oz white or brown mushrooms (diced)
- • 1/4 cup cornflour
- • 3 egg whites (beaten thoroughly)
- • 1 spring onions (thinly sliced)
- • 1 teaspoon salt
- • 1/4 teaspoon white pepper
Preparation Steps
Combine the minced beef, 1/2 teaspoon salt, Shaoxing wine and 1 teaspoon cornflour in a small bowl. Mix well and marinate while preparing the rest of the ingredients.
Bring a small pot of water to a boil. Add the minced beef and turn to lowest heat. Break apart the beef as much as you can, until the beef has just turned a pale colour, 1 to 2 minutes. Drain the beef and discard the boiling water. Break apart any large beef pieces as needed.
Heat the chicken broth and ginger in a medium pot over high heat until bringing to a boil. Add the mushroom and tofu. Simmer for 3 minutes, until the mushrooms are cooked.
Combine the 1/4 cup of cornflour with 1/4 cup water in a small bowl, stir to dissolve completely. Pour the slurry into the pot. Stir immediately to mix well to thicken the soup.
Turn to low heat. Slowly pour in the egg white so it goes into the pot in a very thin stream. Once you’ve added all the egg whites, stir gently to break apart the eggs into thin ribbons. Add the cooked beef into the soup and stir to mix well. Turn off the heat. Add the spring onions, salt and white pepper. Stir to mix well. Serve hot.