西湖牛肉羹 West Lake Soup (mince Beef Cream Soup) Recipe

In a large pot, combine 6 cups chicken stock and 1 cup water. Bring to a gentle simmer over medium heat.

Add 1 tsp white pepper, 1 tbs light soy sauce, 1 tsp Shaoxing wine, and 1 tsp salt. Taste and adjust seasoning — the soup should be mildly savory (not overly salty) because meat and cornstarch will change flavor.

Place 12 oz lean ground beef in a bowl. Add 1 egg white, 1 tbsp cornstarch, 1 tsp sesame oil, 1 tsp light soy sauce (for meat), 1/4 tsp salt, and 1/4 tsp white pepper.

Using the back of a spoon or chopsticks, mix and push the meat in one direction until it becomes slightly sticky and smooth (this helps it hold together and creates the characteristic silky minced beef texture). This should take about 1–2 minutes.

Form the seasoned mince into small, bite-sized oval pieces by scooping with a spoon and sliding them off into a bowl of cold water (this keeps them from sticking and helps them keep shape).

Prepare vegetables: thinly slice 1/2 cup bamboo shoots (or rinse and drain canned), thinly slice 1/2 cup mushrooms, julienne 1 tsp ginger, and thinly slice the white parts of the scallions. Reserve green tops for garnish.

When the broth is simmering, add the sliced bamboo shoots, mushrooms, ginger, and the white parts of the scallions. Simmer gently for 3–4 minutes until the mushrooms soften and the aromatics are fragrant.

Bring the broth to a gentle boil. Drain the formed meat pieces from the cold water and, using a spoon, slide them carefully into the simmering broth in small batches so the broth returns to a gentle simmer quickly. Do not stir vigorously; gently stir once to separate pieces if needed.

Simmer the meat for 2–3 minutes until cooked through and tender. Taste the broth and adjust seasoning (add more salt or soy if needed).

Make cornstarch slurry: mix 2 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth.

Reduce heat so the soup is at a gentle simmer. Slowly drizzle the cornstarch slurry into the soup while stirring gently in one direction until the broth thickens slightly. The soup should become silky and coat the back of a spoon. You may not need the entire slurry — add gradually until desired consistency is reached.

Turn off the heat. Slowly drizzle the lightly beaten egg yolk into the soup in a thin stream while stirring gently to create ribbons and a creamy texture. Do not boil after adding the egg yolk.

Stir in 1/4 tsp white pepper (finish) and 1/2 tsp sesame oil. Adjust seasoning to taste.

Ladle the soup into bowls and garnish with the reserved green parts of the scallions and 2 tbsp cilantro leaves if using. Serve immediately.