Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup tightly packed minced beef (15% fat)
  • 2 tbsp Chinese cooking wine
  • salt
  • 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

Instruction

  • 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.