West Lake Beef Soup

Preparation

1. Step 1

   In a medium pot, combine the broth and ginger and bring to a boil. Lower heat to maintain a gentle simmer. 

2. Step 2

   While the broth heats, combine beef, Shaoxing wine, sesame oil, 1 tablespoon of the cornstarch, 1 teaspoon salt and ¼ teaspoon white pepper in a medium bowl. Mix with chopsticks or a fork until marinade is absorbed and no dry spots remain. 

3. Step 3

   Break the meat mixture up a bit and then add to the pot of broth, stirring to break it up into small pieces. Skim off any foam that rises to the surface. 

4. Step 4

   In a small bowl, combine remaining 3 tablespoons cornstarch with 3 tablespoons cold water and stir until dissolved. Add the cornstarch mixture to the pot and simmer, stirring, until thickened, about 2 minutes. Taste and adjust salt.

5. Step 5

   Reduce the heat so the broth is no longer simmering and slowly pour in the egg whites in a thin stream to create delicate ribbons, pausing occasionally to gently stir the soup.

6. Step 6

   Add tofu and mushrooms and return to a simmer for a minute or two. Just before serving, stir in cilantro and cook until bright green and wilted, about 1 minute.

7. Step 7

   Serve sprinkled with more cilantro and white pepper.