📝 About This Recipe
A crown jewel of Hangzhou's Zhejiang cuisine, this elegant soup is as serene and sophisticated as the West Lake it is named after. It features a delicate, thickened broth enriched with finely minced beef, silky egg whites, and aromatic cilantro, creating a texture that is famously smooth and comforting. This dish is a masterclass in balance, offering a light yet deeply savory profile that cleanses the palate and warms the soul.
🥗 Ingredients
The Beef Base
- 150 grams Beef Tenderloin (very finely minced or hand-chopped)
- 1 teaspoon Shaoxing Rice Wine (for marinating)
- 1 teaspoon Ginger (finely minced)
- 1/4 teaspoon White Pepper (ground)
The Soup Body
- 4 cups Chicken Stock (high quality, low sodium)
- 2-3 pieces Shiitake Mushrooms (fresh, finely minced)
- 100 grams Silken Tofu (finely diced into tiny cubes)
- 2 large Egg Whites (lightly whisked until loose)
Seasoning and Thickener
- 3 tablespoons Potato Starch or Cornstarch (mixed with 3 tbsp water to make a slurry)
- 1/2 teaspoon Salt (adjust to taste)
- 1/2 teaspoon White Pepper (extra for finishing)
- 1/2 teaspoon Sesame Oil (toasted)
Garnish
- 1/2 cup Fresh Cilantro (finely chopped, stems included)
- 1 stalk Green Onions (finely minced)
👨🍳 Instructions
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1
Begin by hand-chopping the beef tenderloin until it is a very fine mince. Do not use a food processor, as the texture should remain distinct rather than a paste.
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2
In a small bowl, marinate the minced beef with the Shaoxing wine, minced ginger, and 1/4 teaspoon of white pepper. Let it sit for 10-15 minutes.
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3
Bring a small pot of water to a boil. Briefly blanch the minced beef for about 30 seconds, stirring to break up any clumps. Drain and set the beef aside; this ensures the final soup remains clear and free of grey scum.
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4
In a clean wok or soup pot, bring the 4 cups of chicken stock to a gentle simmer over medium heat.
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5
Add the finely minced shiitake mushrooms and the tiny cubes of silken tofu to the simmering broth. Cook for 3 minutes to infuse the flavors.
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6
Add the blanched beef back into the pot, stirring gently to distribute the meat evenly.
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7
Season the broth with salt and the remaining white pepper. Taste and adjust seasoning as needed.
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8
Give your starch slurry a quick stir to ensure it is smooth, then slowly drizzle it into the simmering soup while stirring constantly. The soup should thicken to a velvety, spoon-coating consistency.
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9
Turn the heat to low. Holding a pair of chopsticks or a fork over the pot, slowly drizzle the whisked egg whites in a thin stream while moving in a circular motion to create fine, silken 'ribbons'.
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10
Immediately turn off the heat to prevent the egg whites from overcooking and becoming rubbery.
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11
Stir in the finely chopped cilantro and green onions. The heat of the soup will soften them just enough to release their fragrance.
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12
Finish with a few drops of toasted sesame oil and serve immediately in individual warmed bowls.
💡 Chef's Tips
For the most authentic texture, use potato starch instead of cornstarch; it yields a clearer, glossier finish. Always blanch the beef separately first to remove impurities and ensure the broth stays pristine. Ensure the beef and tofu are chopped to a similar size for a uniform, professional mouthfeel. Don't skip the white pepper; it provides a subtle, characteristic heat that is essential to this specific regional style. If the soup thickens too much, simply add a splash of hot water or stock to reach your desired consistency.
🍽️ Serving Suggestions
Serve as a light starter for a multi-course Chinese banquet. Pair with a crisp, dry Riesling or a glass of hot Jasmine tea. Accompany with a side of steamed buns (Mantou) to soak up the savory broth. Serve alongside a bright, crunchy vegetable dish like Garlic Stir-fried Bok Choy. Add a small drizzle of aged Chinkiang black vinegar at the table for those who enjoy a touch of acidity.