Minced Beef With Tofu Soup Recipe

Drain the tofu and pat dry with paper towels. Cut into 1/2-inch cubes. Finely slice the green onions, keeping the whites and greens separate. Mince the garlic and ginger. Slice mushrooms, julienne the carrot, and core/slice the bok choy or napa cabbage.

In a small bowl, beat the egg lightly. In another small bowl dissolve 1 tsp cornstarch in 2 tbs cold water to make a slurry and set aside.

Heat 1 tablespoon vegetable oil in a large saucepan or medium pot over medium-high heat. Add the white parts of the sliced green onions, minced garlic, and minced ginger. Sauté for about 30–45 seconds until fragrant.

Add the minced beef to the pot. Break it up with a spatula and cook until browned and no longer pink, about 5–7 minutes. Season the beef while cooking with 1 tablespoon soy sauce and 1 teaspoon oyster sauce (from the measured amounts) to build savory depth.

If the beef releases a lot of fat, spoon off excess, leaving about 1 tablespoon in the pot to coat the aromatics and flavor the soup.

Pour in 6 cups beef broth and 1 cup water. Add remaining soy sauce (1 tbs), remaining oyster sauce if any, 1 tsp fish sauce, 1 tsp sesame oil, 1 tsp white pepper and 3/4 tsp salt. Stir to combine and bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce heat to medium-low and let simmer for 6–8 minutes to allow flavors to meld.

Add the sliced mushrooms, julienned carrot, and bok choy (or napa cabbage) to the pot. Simmer for 3–4 minutes until vegetables are tender-crisp.

Gently add the cubed tofu into the simmering broth. Stir carefully once to distribute, being careful not to mash the tofu. Simmer 2–3 minutes just to heat the tofu through.

Thicken and Egg Ribbon

Stir the cornstarch slurry once more and slowly drizzle it into the simmering soup while stirring gently. Allow the soup to simmer for 1 minute to thicken slightly. Then, slowly pour the beaten egg into the simmering soup in a thin stream while gently stirring in one direction to create egg ribbons. Turn off the heat after the egg is set (about 30 seconds).

Taste and adjust seasoning with additional salt, soy sauce, or fish sauce as needed. If you like heat, add up to 1/2 tsp crushed red pepper flakes.

Stir in the green onion greens and cilantro/parsley. Let rest for a minute, then ladle into bowls.