Ingredients

The following ingredients have 4 Servings
  • 1 cup minced beef
  • pinch of salt
  • 1 tablespoon cooking wine
  • 1 egg white ( , well whisked)
  • 1 thumb ginger ( , minced)
  • 2 shitake mushrooms ( , chopped)
  • 5 cups beef broth ( , unsalted)
  • 5 tablespoons cornstarch+ 5 tablespoons water
  • 1/3 box tender tofu ( , around 100g)
  • 1/2 teaspoon salt
  • pinch of salt
  • 1 small bunch of coriander ( , minced for garnishing)

Instruction

  • Marinate minced beef with salt and cooking wine. Set aside for 10-15 minutes.
  • Bring water to boil in a pot and cook the minced beef for 2-3 minutes over high fire (this helps to remove any odd taste of the beef), transfer beef out and separated them by pressing with a scoop.
  • In a small bowl, mix 5 tablespoons of cornstarch and 5 tablespoons of water to make water starch. Do not add cornstarch directly in the soup, otherwise you will end up with transparent cornstarch chunks instead of thick soup
  • Load another large pot with beef broth; add beef, shiitake mushrooms, tofu and minced ginger. Bring to boil and simmer for around 10 minutes.
  • Pour water starch in and cook for another 1 minute. Turn up the fire and drop the egg white slowly using one hand and in the mean time, stir the soup quickly with the other hand.
  • Add ground pepper and serve with chopped coriander. Add chopped coriander and mix well before enjoying.