West Lake Beef Soup is a traditional delicacy from the Jiangnan region, belonging to the Hangzhou culinary school. Known for its rich aroma, silky texture, and delicious taste, it is often served early in the meal as an appetizing soup to soothe the throat and whet the appetite. It is also a beloved dish among the general public. Remarkably, this affordable yet high-quality soup is made with just three simple ingredients: beef, eggs, and shiitake mushrooms.
Ingredients:
100g beef
50g oyster mushrooms
50g soft tofu
1 egg white
2 sprigs cilantro
2 slices ginger
1 scallion
Seasonings:
1/2 tsp salt
1/4 tsp chicken bouillon powder
1/4 tsp white pepper powder
Cornstarch slurry:
1 tbsp cornstarch
2 tbsp water
Mince the beef, chopping it as finely as possible.
Trim the stems off the oyster mushrooms and chop them finely. Cut the soft tofu into small cubes. Mince the cilantro and green onions, and slice the ginger.
Mix cornstarch with water to make a slurry. Separate the egg yolk from the white, and keep only the egg white for later use.
Bring a pot of water to a boil. Pour a ladle of the boiling water over the minced beef in the bowl to loosen it up. Then, use a slotted spoon to drain the beef and set it aside.
Add the oyster mushrooms, soft tofu cubes, and ginger slices to the pot and bring the water back to a boil.
Add the drained beef and bring the soup back to a boil.
Pour in the cornstarch slurry to thicken the soup, and simmer until it reaches a rich consistency.
Remove the ginger slices and turn down the heat. Slowly drizzle the egg white into the pot in a circular motion.
Turn off the heat. Stir in the salt, pepper, and chicken bouillon, then garnish with the chopped cilantro and green onions. It’s ready to serve!
