Chinese West Lake beef soup

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A refined Hangzhou-style soup with minced beef, mushroom, tofu and egg in a velvety broth.

Serves: 4 people

Preparation time: 11 min

Ingredients

• beef, finely minced – 8 oz
• sesame oil – 1 tsp
• soy sauce – 1 tbsp
• cornstarch – 1 tbsp
• chicken stock – 5 cups
• shiitake mushrooms, finely chopped – 4
• silken tofu, small cubes – 6 oz
• egg, beaten – 1
• fresh cilantro, chopped – 2 tbsp
• white pepper – to taste
• salt – to taste

Method

1. Mix the beef with the sesame oil, soy sauce and half of the cornstarch.
2. Bring the stock to a simmer and add the mushrooms. Cook for 5 minutes.
3. Stir the remaining cornstarch with a splash of cold water and add it to the stock so the broth becomes silky.
4. Add the beef in small bits, then the tofu, and simmer gently until the meat is cooked.
5. Pour in the egg, season with white pepper and salt, and finish with cilantro.