West Lake Beef Soup
Prep time
Cook time
Total time
Serves: 4-5
  • 2 egg white, beaten
  • 1 small block tofu, sliced into small cubes
  • 3 pcs rehydrated dried shitake mushrooms, chopped
  • 6 cups home made or good quality beef stock
  • 6 tablespoons cornstarch
  • 1 thumb sized ginger, minced
  • salt
  • ground white pepper
  • chopped coriander, for garnishing
  1. In a bowl combine all beef ingredients and let it marinate for 15 minutes.
  2. Prepare boiling water, then blanch the minced beef for 3 minutes in very high heat. Drain then set it aside.
  3. In a bowl combine cornstarch and ½ cup of beef stock, mix it well then set it aside.
  4. 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.
  5. Pour the diluted cornstarch then let the soup thicken.
  6. Gently pour the egg white slowly while continuously mixing.
  7. Season with salt and ground white pepper then add chopped coriander just before serving.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2018/08/06/west-lake-beef-soup/