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.
Servings: 6 servings
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.
Video
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
