West Lake Beef Soup
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Ingredients
- 250 g beef mince
- 1 large egg
- 900 ml chicken stock
- 2 tbsp cornflour
- 2 tbsp light soy sauce
- 3 tbsp fresh coriander, chopped
- 0.5 tsp white pepper
Nutrition (per serving)
- Calories
- 191 kcal
- Protein
- 15.7 g
- Carbohydrate
- 5 g
- of which sugars
- 0.7 g
- Fat
- 11.9 g
- of which saturates
- 4.7 g
- Fibre
- 0.2 g
- Salt
- 3.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the beef mince with 1 tablespoon of the cornflour and the light soy sauce.
- 2
Bring the chicken stock to a simmer in a large pan, then drop in small clumps of the beef mince and simmer for 5 minutes, until cooked through with no pink remaining.
- 3
Mix the remaining cornflour with 2 tablespoons of cold water, stir into the soup and simmer for 2 minutes until slightly thickened.
- 4
Beat the egg and drizzle it slowly into the simmering soup in a thin stream, stirring gently so it forms soft ribbons.
- 5
Season with the white pepper and a little salt.
- 6
Ladle into bowls and scatter with the fresh coriander to serve.
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