West Lake Beef Soup is a celebrated traditional dish from the Jiangnan region, hailing from the renowned Hangzhou cuisine. Prized for its rich, silky texture and savory taste, it is often served early in the meal as an appetizing broth to soothe the throat and whet the appetite.
With its humble yet delicious combination of minced beef, eggs, and mushrooms, this soup is an affordable delicacy that has made it a beloved staple in everyday Chinese households.
Ingredients:
Beef 150g
Cilantro 10 sprigs
Egg white 1
Cornstarch 100g
Salt 5g
Tofu 1 block
Mushrooms 10
Wash the mushrooms and tofu, and set them aside for later use.
Wash the cilantro and set it aside.
Mince the beef finely and set it aside, or simply use store-bought ground beef to save time.
Marinate the minced beef with cornstarch for 15 minutes.
Ingredients are ready!
Dice the tofu and mushrooms into small cubes, and finely chop the cilantro. Make sure your egg whites and cornstarch slurry are all prepped and ready to go.
Next, take those marinated beef slices and chop them into tiny, grain-sized bits. Blanch them in boiling water until they are half-cooked, then remove and set aside.
Add the minced beef to boiling water or beef broth, followed by the tofu and mushrooms. Simmer over medium heat for a moment. Then, gradually stir in the cornstarch slurry while whisking with chopsticks to ensure a smooth consistency.
Finally, pour in the egg whites and stir gently until evenly distributed. Season with salt, and add a pinch of chicken bouillon if you like.
Finally, garnish with fresh cilantro.
And there you have it—a refreshing and delicious West Lake Beef Soup!
So delicious! This soup is incredibly savory.
