West Lake Beef Soup (西湖牛肉羹 (Xīhú niúròu gēng))
Overview
West Lake beef soup is a thick Cantonese soup of finely minced beef, tofu, mushroom and silky egg white. The beef is marinated briefly, then stirred into hot chicken stock with diced tofu and shiitake, and the soup is thickened with cornstarch until it is smooth and slightly glossy. Beaten egg whites are drizzled in to form soft white ribbons, and the soup is finished with chopped coriander and white pepper. It is light, savoury and quick to make. White pepper and a little vinegar add warmth and depth.
History
Despite its name, which refers to West Lake in Hangzhou, the soup is a classic of Cantonese cooking in Guangdong and Hong Kong. It is a standard dish at Cantonese family meals and banquets and on dim sum and restaurant menus abroad. The swirling egg white is said to recall the mist over the lake.
Main ingredients
Minced beef, egg whites, tofu, shiitake mushrooms, coriander, cornstarch. The soup is built on chicken stock and is usually served hot. Diet: contains meat; usually gluten-free.
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Recipe outline serves 4 · ~30 min
Ingredients
- 200 g minced beef
- 1.2 l chicken stock
- 150 g soft tofu, diced
- 4 shiitake, diced
- 3 egg whites
- 3 tbsp cornstarch mixed with water, coriander, white pepper
Allergens: Contains: Eggs, Soya. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Marinate the beef with a little salt, soy sauce (gluten-free) and cornstarch.
- Bring the stock to the boil and add the tofu and mushrooms.
- Stir in the beef, breaking it up, then thicken with the cornstarch slurry.
- Drizzle in the egg whites, stir gently and add coriander and pepper.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
