West Lake Beef Soup

Instructions

1. In a large pot over medium-high heat, bring 8 cups of beef or chicken stock to a gentle boil. This will be the base of your soup, so if you’re using store-bought stock, taste it first and adjust the salt levels if needed.
2. Add the ground beef to the boiling stock. Break apart any clumps using a wooden spoon. Allow the beef to cook until it turns brown, about 5-7 minutes. This will add richness to the soup.
3. Reduce the heat to medium-low and add the diced tofu. Stir gently to prevent tofu from breaking, and let it simmer for another 5 minutes. Be gentle when stirring.
4. Slowly pour in the beaten eggs while stirring the soup in a circular motion. This creates beautiful, silky threads in the soup. Ensure the soup isn’t boiling vigorously to avoid breakage.
5. Stir in the cornstarch mixture, soy sauce, and white pepper. Continue to stir gently until the soup thickens slightly, which will take about 3 minutes. The soup should have a slightly thicker consistency now.
6. Taste the soup and add salt as necessary. Remember, the soy sauce also adds saltiness, so add gradually.
7. Turn off the heat and stir in the chopped cilantro. This should be added at the end to preserve its fresh flavor and vibrant color.
8. Use a ladle to serve the soup into bowls. Allow it to cool down for a minute before serving, as the flavors meld together during this time.