West Lake Beef Soup

This delicious home soup is loved for its gentle flavors and inclusion of ground beef. Hamburger soup? Sounds as good as it tastes. This is basically the more sophisticated original version of the more well known Egg Drop Soup.

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Course: Brunch, Lunch, Soup

Cuisine: Chinese, Eastern China, Shanghai

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Author: My Hungry Traveler

Equipment

Food processor
large saucepan
Bowl

Ingredients

8 oz Firm tofu, cut into ¼-inch dice
8 oz Flank steak, slice thin then diced (Sub: ground beef)
1 tsp Kosher salt
8 Mushrooms, stems removed and cut into ¼-inch slices
1 tbsp Soy sauce
2 tbsp Shaoxing rice wine
6 cups Low sodium chicken broth
5 tbsp Cornstarch mixed with ¼ cup water
½ cup Egg whites, lightly beaten
¼ tsp Ground white pepper
1 cup Chopped cilantro (or parsley)

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Instructions

By hand or in a food processor, chop beef cubes into tiny cubes, if not using already ground beef. Put into a bowl and combine with 1 tsp salt, soy sauce, and rice wine to marinate.
Combine 6 cups chicken broth and mushroom slices in a large saucepan. Cook over medium-high heat until mushrooms soften, about 5 minutes.
Add tofu cubes and cook another 5 minutes. Add meat, breaking it up with a wooden spoon, until just cooked through, about 1 minute. Stir in cornstarch-water slurry and cook a few minutes more to thicken.
Slowly drizzle in egg whites while gently stirring them around with the handle of a wooden spoon. As soon as the egg white strands solidify, turn off heat.
To serve, season with white pepper and salt to taste. Stir in cilantro, Pour into individual serving bowls and serve

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