West Lake Soup Recipe

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.

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.

Build the soup

Return the pot to medium heat (if removed) and add the minced garlic, ginger, and the white parts of the scallions. Sauté for 30–45 seconds until fragrant but not browned. Pour in 6 cups of beef broth and bring to a gentle boil. Reduce heat to a simmer.

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.

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.

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).

Prepare the egg white

Separate 3 egg whites into a small bowl and whisk lightly to loosen. Set aside.

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.

Add cilantro and scallion greens

Turn off the heat. Stir in 1 cup of roughly chopped cilantro leaves and 2 tablespoons of thinly sliced scallion greens. Cover the pot for 1 minute to wilt the cilantro lightly.

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.