Difficulty Level: easy
A West Lake beef soup looks plain in a bowl, but when that first spoonful hits, you’re hit with incredible flavor and texture. This recipe combines minced beef, soft tofu, and mushrooms into a special velvety soup that’s impossible to forget.
Soups are great when a set mealtime is not strict. People can grab a bowlful when they want to eat throughout the day. Since it packs protein, it’s perfect as a midday or evening meal.
If you want to up the portion size, consider adding a bowl of rice or dumplings on the side. Simple additions that take it from a light evening meal into something fantastically filling.
The key is in two quick steps: a short beef marinade, followed by a cornstarch slurry to thicken the broth before adding egg whites.
If you’re looking for a Chinese-style soup with minced beef, silken tofu, mushrooms, and a lightly thickened broth, this might be the perfect recipe for you.
West Lake Beef Soup Ingredients
- 1/2 lb of ground beef
- 2 tsp of soy sauce
- 2 tsp of shaoxing wine or dry sherry
- 2 tsp of cornstarch
- 1/4 tsp of salt
- 1/4 tsp of white pepper
- 6 cups of chicken broth (low sodium helps)
- 2 slices of fresh ginger
- 4 oz of mushrooms (shiitake or white), finely diced
- 6 oz of silken tofu, diced small
- 1 tbsp of soy sauce
- 1/2 tsp of salt, plus more to taste
- 1/4 tsp of white pepper (add more if you like warmth)
- 1/4 cup of cornstarch and 1/3 cup water (slurry)
- 3 egg whites, beaten until smooth
- 1 tsp of sesame oil
- 2 scallions, thinly sliced
- 1/2 cup of chopped cilantro
West Lake Beef Soup Instructions
- Mix the beef with 2 tsp of soy sauce, Shaoxing wine, 2 tsp of cornstarch, 1/4 tsp of salt, and 1/4 tsp of white pepper.
- Stir until it looks sticky, then set it aside for 10 minutes.
- Pour the broth into a pot and add the ginger.
- Bring it to a gentle simmer and let it go for 5 minutes so the broth picks up flavor.
- Add mushrooms and simmer for 3 minutes.
- Slide in the tofu. Keep the heat low and steady so the tofu stays intact.
- Drop the beef in small bits, using a spoon to scatter it.
- Stir gently and cook for 4 minutes, until the beef is no longer pink.
- Stir in 1 tbsp of soy sauce, 1/2 tsp of salt, and 1/4 tsp of white pepper.
- Taste and adjust to taste now.
- Whisk the cornstarch slurry again, then pour it in slowly while stirring.
- Let the soup simmer 2 minutes, until it turns slightly thick and glossy.
- Lower the heat.
- Slowly drizzle in the egg whites while stirring in one direction to make fine ribbons.
- Stop stirring once you like the look.
- Turn off the heat. Add sesame oil, scallions, and cilantro.
- Ladle into bowls and serve right away.