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West Lake beef soup is a comforting Chinese soup with finely minced beef, shiitake mushrooms, soft tofu, and delicate egg ribbons. It’s mild and savory, with a smooth texture that makes every spoonful so satisfying.
My family makes this soup every winter. The beef gives it substance, but it still feels gentle and soothing—a nourishing bowl I always look forward to on cold days.
What is West Lake beef soup?
West Lake beef soup, also spelled Westlake beef soup, is a Chinese beef egg drop soup named after West Lake. Its Mandarin name is 西湖牛肉羹 (Xi Hu Niu Rou Geng).
The word gēng (羹) refers to a thick soup. Here, a starch slurry gives the broth its silky thickness and gloss while keeping it clear enough to see the little pieces of beef, tofu, and mushrooms throughout.
Three things to know before you start
- Finely minced beef. Traditionally, the beef is finely minced by hand, but lean ground beef is a convenient shortcut.
- Parboil for a clean broth. The beef is briefly cooked in boiling water, then drained and rinsed to remove foam and excess fat before adding it to the broth.
- Separate the whites and yolks. We add them separately for white and yellow egg ribbons. Whisk each gently to loosen it without creating too much foam, keeping the broth clean and clear.
Main ingredient notes
- Beef: Choose a lean cut like sirloin or flank steak and trim off visible fat, or use 90% lean ground beef.
- Shiitake mushrooms: Fresh and dried both work, but fresh shiitake are quicker to prepare. Dried shiitake need an overnight soak to fully soften—see my guide on how to cook dried shiitake mushrooms.
- Soft tofu: Use soft tofu for its silky, tender texture.
- Chicken broth and seasoning: I like adding a little shiitake mushroom seasoning or chicken bouillon powder to the broth for extra savory flavor. Choose an Asian-brand bouillon—the flavor is different from Western-style bouillon and better suited to this soup.
How to make West Lake beef soup
- Finely mince the beef. Traditionally, the beef is minced by hand into tiny pieces that keep a little texture. Thinly slice the steak against the grain, then chop until close to ground beef in size. Lean ground beef is a convenient shortcut. Dice the mushrooms and tofu into small pieces and slice the ginger.
- Parboil and rinse. Briefly cook the beef in boiling water with a pinch of salt and the cooking wine for 2 minutes, stirring to break it apart. This removes foam and some excess fat before the beef goes into the soup broth. Drain and rinse, gently separating any remaining clumps—you’re looking for small, loose pieces.
- Build the soup base. In a 4-quart soup pot, cook the ginger in oil until fragrant, then remove it. Sauté the mushrooms, add the tofu, beef, and chicken broth, and leave the lid slightly ajar. It takes about 10–12 minutes to reach a gentle boil; stir gently to keep the tofu intact.
- Prepare the eggs and slurry. While the soup heats, gently whisk the whites and yolks in separate bowls until loosened enough to pour in a thin, steady stream. Avoid whipping in lots of air, and skim off any foam. In another bowl, mix the starch with water until smooth.
- Skim, thicken, and season. Skim any foam from the soup, then stir the slurry again before slowly pouring it in while gently stirring. Cook for about 2 minutes, until the broth is glossy and thickened. Add the salt, white pepper, and optional mushroom seasoning or chicken bouillon powder.
- Make the egg ribbons. Keep the soup gently bubbling—hot enough to set the eggs, without a rolling boil that can break up the ribbons. Gently stir with one hand while slowly drizzling in the whites with the other. Stop stirring for a few seconds to let them set, then repeat with the yolks.
- Finish and serve. Turn off the heat and taste for salt. Finish with toasted sesame oil and cilantro or scallions, then serve hot or warm.
What to serve with West Lake beef soup
In my family, we serve soup alongside rice and shared dishes. Even with beef and tofu in it, West Lake beef soup is part of the meal rather than the whole dinner.
I’d pair it with golden fried rice and a plate of Chinese broccoli stir-fry for the vegetables.
For a fuller spread, add Chinese steamed cod. Rice, vegetables, fish, and a warm bowl of soup—that’s a familiar dinner combination in our home.
Recipe Card
West Lake beef soup recipe
West Lake beef soup with minced beef, shiitake, and tofu. A tried-and-true family recipe with a glossy broth and delicate white and yellow egg ribbons.
Video
Ingredients
- 0.5 lb Sirloin steak or flank steak, fats trimmed, or lean ground beef (90% lean, 10% fat)
- 4 oz fresh shiitake 10 large caps, or 2.5 oz dried shiitake mushrooms (weighted before soaking)
- 14 oz. soft tofu
- 0.3 oz ginger cut into 3 thin slices
- 0.5 tsp coarse sea salt plus extra pinches for cooking and more to taste
- ½ tbsp Mijiu or Chinese cooking wine (for parboiling the beef)
- 1 tbsp avocado oil divided
- 32 oz chicken broth (4 cups)
- 2 large eggs
- 3 tbsp potato starch or tapioca starch
- ¼ tsp ground white pepper
- 0.5 tsp shiitake mushroom seasoning or chicken bouillon powder, optional
- Drizzle Toasted sesame oil
- Large handful Cilantro finely chopped, or 2 spring onions, chopped
Instructions
- Prepare the beef. If using steak, thinly slice it against the grain, then finely mince the slices into very small pieces, close to the texture of ground beef. If using ground beef, skip this step.
- Prepare the mushrooms, tofu, and ginger. If using dried shiitake, soak them in water until fully softened, then drain and gently squeeze out the excess water. Remove the tough stems from the fresh or rehydrated mushrooms and dice the caps into small pieces. Carefully cut the tofu into small cubes. Cut the ginger into 3 thin slices and leave them whole so they are easy to remove later.
- Parboil the beef. Bring a medium pot of water to a boil. Add a pinch of salt and ½ tablespoon of Chinese cooking wine. Add the beef a little at a time, stirring constantly to break up clumps. Parboil for 2 minutes once the beef is in the pot; you do not need to wait for the water to return to a boil before starting the timer. Drain in a fine-mesh strainer and rinse under running water for about 1 minute. Once cool enough to handle, gently break apart any remaining clumps with your fingers. Drain well.
- Cook the ginger. Heat a 4-quart soup pot over medium heat until warm. Add ½ tablespoon of avocado oil and reduce the heat to medium-low. Add the ginger slices and stir-fry for 1–2 minutes, until fragrant. Remove and discard the ginger.
- Sauté the mushrooms. Add the mushrooms, the remaining ½ tablespoon of oil, and a pinch of salt. Sauté for 1 minute.
- Add the beef, tofu, and broth. Gently add the tofu and drained beef, then pour in the chicken broth. Stir gently to separate the beef without breaking up the tofu. Leave the lid slightly ajar and bring to a gentle boil over medium heat. This should take about 10–12 minutes.
- Prepare the eggs and slurry. Place the egg whites and yolks in separate bowls. Gently whisk each until loosened and no longer clumpy, avoiding whipping in too much air. If foam collects on top, skim it off with a spoon. In a third bowl, mix the starch with 6 tablespoons of water until smooth.
- Skim the broth. Once the soup reaches a gentle boil, use a fine-mesh skimmer or spoon to remove any foam from the surface.
- Thicken and season. Stir the slurry again to loosen any starch that has settled at the bottom. Slowly pour it into the soup while gently stirring. Cook for about 2 minutes, until the broth thickens slightly. Season with ½ teaspoon of salt, white pepper, and mushroom seasoning, if using.
- Make the egg ribbons. Keep the soup at a gentle simmer. With one hand gently stirring the soup, use the other hand to slowly drizzle in the egg whites in a thin stream from above the pot. Once you have poured in all the whites, stop stirring and wait a few seconds to let them set. Repeat with the egg yolks: gently stir while slowly pouring, then stop stirring briefly to let the yolks set.
- Finish and serve. Turn off the heat. Taste and add more salt if needed. Drizzle with toasted sesame oil and garnish with cilantro or spring onions. Serve hot or warm.
Notes
- Beef shortcut: Use 90% lean ground beef, or pulse trimmed steak in a food processor until finely chopped. Follow the same parboiling and rinsing steps.
- Seasoning: Shiitake mushroom seasoning or Asian-brand chicken bouillon powder adds extra savory flavor. Taste before adding more salt.
- Reheating: Warm the amount you need in a saucepan over medium-low heat, stirring gently until hot throughout. If the soup is too thick, add a splash of broth or water. Avoid prolonged hard boiling to keep the egg ribbons tender.
Nutrition
Serving: 1serving, Calories: 184kcal, Carbohydrates: 7g, Protein: 18g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 88mg, Sodium: 847mg, Potassium: 284mg, Fiber: 1g, Sugar: 2g, Vitamin A: 93IU, Vitamin C: 0.2mg, Calcium: 112mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Chinese soup recipes
If you enjoy the silky broth in this West Lake beef soup, here are three more soups to try:
- Chicken egg drop soup: Tender shredded chicken and soft egg ribbons in a rich, savory broth.
- Chicken corn egg drop soup: Sweet corn, chicken, and egg ribbons make this a thick, comforting bowl.
- Hot and sour chicken soup: For something bolder, try this tangy, peppery soup with chicken, mushrooms, and bamboo shoots.
Fantastic recipe, all of the flavors balance perfectly. I 1st tasted this wonderful soup on a $100 Vegas lobster Chinese buffet, Yes, it is truly OMG good, had to make at home for my family, this tastes just like what the chef made. Thank You!
Aww thanks, Patrick. Appreciate it so much! 🙂
Another winning recipe, loved the flavours and so easy to make 🫶
Thank you so much. Truly appreciate your support! 🙂
This is an awesome recipe. I made this, and my family loved it.
Thank you!
This soup was amazing! Beyond my expectations and far better than anything I’ve had at a restaurant. My husband said this is now on his list of favorite meals. It was much easier than I imagined to mince the beef by hand, and it gave such a nice texture. I also garnished with both cilantro and green onion.
Thank you so much!
Wow this sound so good and full of protein I will make it. Thank for recipe. Question can I use frozen mushrooms?
Thanks Debora. Frozen and sliced shiitake mushroom should also works. 🙂