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West Lake Beef Soup

It’s comforting, protein-rich, and often served as a starter or side dish in Chinese family dinners.
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Course: Appetizer, Main Course, starter
Ingredients Equipment Method Notes

Ingredients
  

Beef marinade:
  • 1 tablespoon of soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon white pepper
  • 1 cup water
Soup Ingredients:
  • 1 L Chicken Broth
  • 2 cups of water
  • 2 egg whites beaten
  • 1 tablespoon corn starch
  • 2 tablespoons of water
  • 400 g ground beef marinated
  • 2 cups of chopped cilantro
  • 1 packet of soft silken tofu
  • 3 slices of ginger
  • 1 tablespoons of white pepper
  • 1 teaspoon of salt to taste
Thickening ingredients:
  • 3 tablespoons corn starch
  • 6 tablespoons of water

Equipment

  • Soup Pot / Saucepan
  • Knife & Cutting Board
  • Mixing Bowl
  • Whisk / Chopsticks
  • Ladle
  • Measuring Cups & Spoons
  • Serving Bowl

Instructions
 

  1. In a large bowl, marinate the ground beef with all the marinade ingredients for 30 minutes.
  2. Cut tofu into strips and reserve for later use.
  3. Beat egg whites with 1 tablespoon of corn starch and 2 tablespoons of water and reserve for later use.
  4. In a large pot, bring chicken broth, ginger slices, and 2 cups of water to a boil.
  5. Reduce the heat to low and add the beef mixture into the pot.
  6. Skim away foam or protein from the top.
  7. Increase heat to high and add Tofu and Corn starch water to thicken.
  8. Turn off the heat and add the egg white mixture and cilantro.
  9. Add salt and white pepper to taste and serve hot!

Macros

2 cups of soup
Carbs: 15g