Hangzhou

West lake beef soup

Name: West lake beef soup
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 150 g minced beef (beef mince, beef or buff keema); 5 cups chicken stock (chicken broth); 1/2 inch minced ginger; Button mushroom, finely diced; Silken tofu, small cubes; 2 tsp soy sauce; Salt, to taste; 1/4 tsp white pepper; 3 tbsp in 5 tbsp water cornflour (cornstarch); 2 egg white; a handful chopped coriander leaves (cilantro); 1 tsp sesame oil

Silky soup with fine beef, tofu and egg white clouds. Named after a lake, tastes like a hug.

30 minTime

17 gProtein each

mildSpice

Soup by the lake3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

211kcalsame

17 gproteinsame

1 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Minced beef (beef mince, beef or buff keema)150 g

Chicken stock (chicken broth)5 cups

Ginger1.5 cm, minced

Button mushroomfinely diced

Silken tofusmall cubes

Soy sauce2 tsp

Saltto taste

White pepper¼ tsp

Cornflour (cornstarch)3 tbsp, in 5 tbsp water

Egg white2

Coriander leaves (cilantro)a handful, chopped

Sesame oil1 tsp

Method

5 steps

1Loosen the beef with 3 tbsp water. Drop into a small pot of boiling water, stir for 30 seconds and drain.
2Bring the stock and ginger to a boil. Add the mushrooms and tofu and simmer 3 minutes.
3Add the beef, soy sauce, salt and pepper and simmer 2 minutes.
4Stir the slurry and pour it in slowly while stirring. Simmer 1 minute until the soup is silky.
5Lower the heat. Drizzle in the beaten egg whites in a thin stream while stirring gently in one direction. Finish with coriander and sesame oil.

Serve it like this

Ladle into small bowls so the egg white clouds show, and scatter extra coriander on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hangzhou

West lake beef soup

Silky soup with fine beef, tofu and egg white clouds. Named after a lake, tastes like a hug.

30 minTime

17 gProtein each

mildSpice

Soup by the lake3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

211kcalsame

17 gproteinsame

1 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Minced beef (beef mince, beef or buff keema)150 g

Chicken stock (chicken broth)5 cups

Ginger1.5 cm, minced

Button mushroomfinely diced

Silken tofusmall cubes

Soy sauce2 tsp

Saltto taste

White pepper¼ tsp

Cornflour (cornstarch)3 tbsp, in 5 tbsp water

Egg white2

Coriander leaves (cilantro)a handful, chopped

Sesame oil1 tsp

Method

5 steps

1Loosen the beef with 3 tbsp water. Drop into a small pot of boiling water, stir for 30 seconds and drain.
2Bring the stock and ginger to a boil. Add the mushrooms and tofu and simmer 3 minutes.
3Add the beef, soy sauce, salt and pepper and simmer 2 minutes.
4Stir the slurry and pour it in slowly while stirring. Simmer 1 minute until the soup is silky.
5Lower the heat. Drizzle in the beaten egg whites in a thin stream while stirring gently in one direction. Finish with coriander and sesame oil.

Serve it like this

Ladle into small bowls so the egg white clouds show, and scatter extra coriander on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

West lake beef soup

Make it your way

Ingredients

Method

West lake beef soup

Make it your way

Ingredients

Method

Make it a meal