One of the most popular Chinese humble soup--west lake beef soup
Course Soup
Cuisine Chinese
Keyword Beef
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 3
Calories 309kcal
Author Elaine
Ingredients
Beef treatment
1cupminced beef
pinchof salt
1tablespooncooking wine
Other ingredients
1egg white , well whisked
1thumb ginger , minced
2shitake mushrooms , chopped
5cupsbeef broth , unsalted
5tablespoonscornstarch+ 5 tablespoons water
1/3box tender tofu , around 100g
1/2teaspoonsalt
pinchof salt
1small bunch of coriander , minced for garnishing
Instructions
Marinate minced beef with salt and cooking wine. Set aside for 10-15 minutes.
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.
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
Load another large pot with beef broth; add beef, shiitake mushrooms, tofu and minced ginger. Bring to boil and simmer for around 10 minutes.
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.
Add ground pepper and serve with chopped coriander. Add chopped coriander and mix well before enjoying.
Notes
I do not recommend adding the coriander directly in the large bowl. If the soup is not finished within 10 minutes, you will find the coriander leaves turns dark green and lose the aroma.