West Lake Beef Soup is a Chinese soup dish named after a freshwater lake in the Zhejiang region in Hangzhou, China, a beautiful natural scenic spot this is one of their top destinations and a major ornamental freshwater lake in mainland China where you can see multiple temples, pagodas, gardens, and islands. Now how did the soup got associated with the lake? Many said that the starch and the egg white in this soup makes it look like the ripples of the said lake.
Like the lake this dish is quite famous as well, a local Zhejiang dish it is usually served as an appetizer before the main meal. Colourful, fresh and delicious a very filling soup prepared with ingredients such as minced beef, tofu, shiitake mushrooms, egg whites and coriander.
A very simple dish to prepare and most of the ingredients are a staple in most Asian pantries, so if you have them I challenge you to make one and let me know how delicious it was.
In a bowl combine all beef ingredients and let it marinate for 15 minutes.
Prepare boiling water, then blanch the minced beef for 3 minutes in very high heat. Drain then set it aside.
In a bowl combine cornstarch and 1/2 cup of beef stock, mix it well then set it aside.
In a large pot pour the beef stock, add the beef, shiitake mushrooms and ginger. Bring to a boil then let it slowly simmer in low heat for 10 minutes. Add the tofu then continue to simmer for 5 minutes.
Pour the diluted cornstarch then let the soup thicken.
Gently pour the egg white slowly while continuously mixing.
Season with salt and ground white pepper then add chopped coriander just before serving.