West Lake Soup

A light, clear soup with a naturally wholesome flavor that brings a sense of warmth and refreshment, leaving you both uplifted and satisfied.

   

Serves: 4
Prep Time: 5 minutes – Cooking Time: 15 minutes – Total Time: 20 minutes

Helpful equipment

• Large pot
• Large saucepan

Ingredients

• ½ lb. ground beef
• 1/8 tsp baking soda
• Pinch of salt
• Shaoxing cooking wine (optional)
• 1 egg white
• 1” ginger, minced
• 4 Shiitake mushrooms, rehydrated or fresh, sliced with stems removed
• 1 cup chicken or beef broth
• 4 cups water
• cornstarch slurry: 4 tbsp. cornstarch + 4 tbps. water
• 1 lb. silken tofu (or less if desired)
• ½ tsp salt or to taste
• ½ bunch cilantro with stems removed, chopped
• White pepper to taste

Instructions

Step 1

Evenly mix baking soda, ½ tbsp. Shaoxing wine (optional), and salt into the ground beef. Set it aside for 20 minutes. 

Step 2

Slice the silken tofu into ⅓-inch cubes.

Step 3

To defat the beef, cook it in a large saucepan over high heat, breaking it into about ⅓-inch chunks without over-mincing. Drain and discard the fat.

Step 4

In a large pot, sauté Shiitake mushrooms and ginger in about a tsp of oil until fragrant. Add in ground beef, tofu, chicken/beef stock, and water. Bring to a boil, then simmer for 10 minutes.

Step 5

Make a cornstarch slurry by mixing cornstarch and water until smooth. In a separate bowl, whisk the egg white after separating it from the yolk.

Step 6

Season the soup with salt and white pepper, then gradually stir in the cornstarch slurry to thicken it. Slowly drizzle the egg white into the soup, stirring gently to form delicate, flowery wisps.

Notes

• For the beef, you can use chopped flank steak, lean steak, or ground beef (which is typically fattier).
• If preferred, you can use the whole egg instead of just the egg white.