Westlake Beef Soup Recipe

Name: Panda Cuisines Westlake Beef Soup Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 6 cups water or low-sodium beef broth; 12 oz minced (ground) beef; 1 tbs fresh ginger; 2 tsp garlic cloves, minced; 2 tbs light soy sauce; 1 tsp sesame oil; 1 tsp salt; 1 tsp white pepper or black pepper; 1 tbs cornstarch; 2 tbs cold water (for slurry); 10 oz soft silken or medium-firm tofu, drained and cut into 3/4-inch cubes; 1 large egg; 3 scallions (green onions), thinly sliced (whites and greens separated); 1 cup fresh cilantro leaves, roughly chopped; 1 tsp chili oil or chili crisp; 1 tsp toasted sesame seeds; 0 to taste extra soy sauce or fish sauce (to taste)

Inspired by Panda Cuisine

Time30m

Serves3

Minced beef, tofu, egg, cilantro, scallions

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Ingredients

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Soup Base

6 cups water or low-sodium beef broth

12 oz minced (ground) beef

1 tbs fresh ginger

2 tsp Garlic cloves, minced

2 tbs light soy sauce

1 tsp Toasted sesame oil

1 tsp Celtic sea salt

1 tsp white pepper or black pepper

1 tbs Cornstarch

2 tbs cold water (for slurry)

Add-ins

10 oz soft silken or medium-firm tofu, drained and cut into 3/4-inch cubes

1 large egg

3 scallions (green onions), thinly sliced (whites and greens separated)

1 cup fresh cilantro leaves, roughly chopped

Optional Garnishes

1 tsp chili oil or chili crisp

1 tsp toasted sesame seeds

0 to taste extra soy sauce or fish sauce (to taste)

Method

Soup Base

Prepare aromatics

Peel and finely mince or grate the ginger (about 1 tablespoon). Mince 2 teaspoons garlic. Separate the white parts of the scallions from the green parts; thinly slice both, keeping them separate.

Heat a medium pot over medium heat. Add 1 teaspoon sesame oil. When fragrant, add the minced ginger, minced garlic, and the white parts of the scallions. Sauté 30–45 seconds until aromatic but not browned.

Add the minced beef to the pot. Break it up with a spoon and cook 3–4 minutes until it loses its raw color and is mostly browned. Drain excess fat if the beef renders a lot (leave a little for flavor).

Pour in 6 cups water or low-sodium beef broth. Stir in 2 tablespoons light soy sauce, 1 teaspoon salt, and 1 teaspoon white or black pepper. Bring the pot to a gentle simmer over medium-high heat.

While the soup heats, mix the cornstarch and 2 tablespoons cold water in a small bowl to make a smooth slurry; set aside.

Add-ins

Once the broth is simmering, gently add the cubed tofu into the pot. Stir carefully to distribute the tofu without breaking the cubes. Reduce heat to maintain a gentle simmer.

Allow the tofu to heat through for 2–3 minutes. Taste the broth and adjust seasoning with more soy sauce, salt, or a dash of fish sauce if desired.

Stir the cornstarch slurry again (it may have settled) and slowly drizzle it into the simmering soup while stirring gently. This will slightly thicken the broth so it coats ingredients lightly. Simmer 1–2 minutes until the broth looks slightly glossy.

Add the egg

Lightly beat the large egg in a small bowl. Create a gentle swirl in the simmering soup with a spoon and slowly pour the beaten egg into the swirl in a thin stream. Let it sit 10–15 seconds, then gently stir once or twice to form silky egg ribbons. Cook 30 seconds more until the egg is set.

Turn off the heat. Stir in 1 cup chopped cilantro and the green parts of the scallions. Taste and adjust seasoning again if needed.

To Serve

Ladle the soup into bowls, making sure each bowl gets minced beef, tofu cubes, and egg ribbons. Drizzle a little chili oil or add a spoonful of chili crisp if you like heat. Sprinkle toasted sesame seeds on top.

Garnish with extra cilantro sprigs and additional sliced scallion greens. Serve hot with steamed rice or crusty bread if desired.