🍽️ How to Make West Lake Beef Soup (Xihu Niurou Geng)

🧆 Ingredients

• 150g lean beef (minced)
• 100g soft tofu (cubed)
• 1 egg (beaten)
• 800ml chicken or beef stock
• 1 tablespoon cornstarch (mixed with water)
• 1 tablespoon soy sauce
• 1 teaspoon ginger (minced)
• 2 green onions (chopped)
• White pepper to taste
• Salt to taste
• Cilantro (optional, for garnish)

🍳 Steps

1. Prepare Ingredients:

   • Rinse the beef under cold water to remove any impurities, then pat dry with paper towels. Mince the beef finely for a tender texture.
   • Gently rinse the soft tofu and cut it into small, even cubes. Handle carefully to avoid breaking.
   • Crack the egg into a bowl and beat it until the yolk and white are fully combined.
   • Mince the ginger and chop the green onions. Prepare the cornstarch slurry by mixing cornstarch with a small amount of cold water until smooth.

2. Cook Beef:

   • Pour the chicken or beef stock into a pot and bring it to a boil over medium-high heat.
   • Add the minced ginger and stir to release its aroma.
   • Add the minced beef, stirring gently to separate the pieces. Cook until the beef turns from pink to brown and is just cooked through. Skim off any foam or impurities that rise to the surface for a clearer soup.

3. Add Tofu:

   • Reduce the heat to medium-low. Carefully add the tofu cubes to the soup.
   • Simmer gently for about 2 minutes, allowing the tofu to heat through without breaking apart. Avoid vigorous stirring to keep the tofu intact.

4. Thicken Soup:

   • Stir the cornstarch slurry again to ensure it is well mixed, then slowly pour it into the soup while stirring gently.
   • Continue to stir until the soup thickens slightly and becomes glossy. Adjust the amount of slurry for your preferred consistency.

5. Egg Flower:

   • With the soup at a gentle simmer, slowly drizzle the beaten egg into the pot in a thin stream while stirring the soup in a circular motion.
   • The egg will form delicate, silky strands. Do not over-stir, as this can break up the egg threads.

6. Finish:

   • Season the soup with soy sauce, white pepper, and salt to taste. Stir gently to combine.
   • Add the chopped green onions and, if desired, fresh cilantro for garnish.
   • Taste and adjust seasoning as needed. Serve the soup hot for the best texture and flavor.

Key Points:

• Use fresh, lean beef for the best flavor and texture.
• Handle tofu gently to prevent it from breaking.
• Skim off any foam for a clear, elegant broth.
• Adjust the thickness of the soup to your liking by varying the amount of cornstarch slurry.
• The egg should be added slowly to create beautiful, silky strands.
• Serve immediately after cooking to enjoy the soup at its best.

💡 Tips

• Use soft tofu for a smooth texture.
• Stir gently to keep tofu intact.
• Adjust thickness with more or less cornstarch.
• Serve immediately for best flavor.