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Ingredients
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Broth & Proteins
Aromatics & Seasoning
Garnish
Method
Broth & Proteins
- 1
Prepare aromatics
Peel and julienne the ginger into matchsticks (about 1 tablespoon). Mince the garlic. Slice the scallions: separate whites from greens and thinly slice both, keeping them separate.
- 2
Bloom and brown beef
Heat a medium pot over medium-high heat. Add 1 teaspoon neutral oil (or use a splash of sesame oil) and add the ground beef. Break the beef into small pieces with a spoon and cook until just browned and no longer pink, about 4–5 minutes. Season lightly with 1/4 teaspoon salt while cooking. Remove excess fat if there is more than 1 tablespoon in the pot.
- 3
- 4
Season the broth
Stir in 1 teaspoon light soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon white pepper, and the remaining 3/4 teaspoon salt (adjust to taste). Simmer gently for 6–8 minutes to allow flavors to meld.
- 5
Thicken slightly
Combine 1 tablespoon cornstarch with 2 tablespoons cold water to make a smooth slurry. While stirring the simmering broth in a steady motion, slowly pour in the slurry. Continue stirring and simmer for 1–2 minutes until the broth slightly thickens and becomes glossy.
- 6
Add beef
Return the cooked ground beef to the simmering broth. Break any larger pieces so the meat is evenly distributed. Keep the soup at a gentle simmer (do not boil vigorously).
Egg & Finish
- 7
Prepare the egg white
Separate 3 egg whites into a small bowl and whisk lightly to loosen. Set aside.
- 8
Create the egg ribbons
With the soup at a gentle simmer, use a fork or chopstick to stir the broth in one direction to create a vortex. Slowly pour the whisked egg whites in a thin stream into the vortex while continuing to stir gently. The egg whites will set into delicate ribbons/threads. Allow them to cook undisturbed for 30–45 seconds, then stir once to distribute.
- 9
- 10
Adjust seasoning and serve
Taste and adjust seasoning with additional salt, white pepper, or a splash of soy if needed. Ladle the soup into bowls and garnish each serving with extra cilantro (about 1 tablespoon per bowl), a sprinkle of scallion greens, and an optional 1/2 teaspoon drizzle of toasted sesame oil.
