West Lake Soup Recipe
Make West Lake Soup Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth & aromatics
Main proteins & greens
Thickening & finishing
Method
Broth & aromatics
Prepare aromatics
Peel and thinly slice or julienne the fresh ginger. Roughly chop the white parts of the scallions. Lightly beat the egg whites in a small bowl until frothy and set aside.
Simmer broth
In a medium (3–4 quart) saucepan, combine 6 cups chicken stock and 1 cup water. Add sliced ginger and chopped scallion whites. Bring to a gentle simmer over medium heat. Add 1 tablespoon Shaoxing wine. Reduce heat to low and simmer gently for 6–8 minutes to infuse the aromatics.
Season
After simmering, season the broth with 1 teaspoon salt and 1 teaspoon white pepper. Taste and adjust lightly; remember other ingredients will slightly dilute the seasoning.
Main proteins & greens
Add tofu and crab
Gently slide the cubed silken tofu into the simmering broth, being careful not to break the pieces. Add the shredded surimi or crab meat. Maintain a gentle simmer (not a rolling boil) so the tofu stays intact.
Poach spinach and finish proteins
Add the 2 cups of fresh spinach (or chosen greens) to the pot and simmer 1–2 minutes until wilted. Stir gently to distribute the crab and tofu. Taste and adjust seasoning if necessary.
Swirl in egg whites
With the broth at a gentle simmer, slowly drizzle the lightly beaten egg whites into the pot in a thin stream while stirring the soup in a steady circular motion with a chopstick or spoon to create fine silky ribbons. Do this over 20–30 seconds. Stop stirring after adding; let egg ribbons set for 10–15 seconds.
Thickening & finishing
Thicken slightly
Mix 1 teaspoon cornstarch with 2 tablespoons cold water to make a smooth slurry. Stir the slurry again and slowly pour into the simmering soup while stirring gently. Cook for 1 minute more until the broth slightly thickens and becomes glossy. Do not over-thicken; West Lake soup should remain light.
Finish and serve
Turn off the heat. Stir in 1 teaspoon toasted sesame oil and 2 tablespoons chopped cilantro. Ladle the soup into warm bowls, ensuring each bowl gets an even distribution of tofu, crab, spinach, and egg ribbons. Garnish with a few thinly sliced scallion greens if desired and serve immediately.