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Xihu niurou geng
Minced beef and tofu soup
Xīhú niúròu gēng (西湖牛肉羹): Hangzhou silky minced beef soup with tofu, egg white and coriander
Named after Hangzhou's West Lake, this soup was once on every banquet menu in Zhejiang and is now a favourite in Cantonese restaurants too: finely chopped beef, soft tofu and mushrooms in a broth thickened until silky, with egg white drifted in like mist on the lake and a handful of coriander at the end. It is light, warming and eaten as a starter. Eggs, soy and wheat (in soy sauce) are the allergens. A bowl is about 170 kcal. The common mistake is adding the beef in a clump, so it boils into hard lumps; mix it with a little water first and stir as it goes in. Chef's tip: turn off the heat before you add the egg white and pour it in a thin stream; it sets in delicate white wisps instead of rubbery bits.
- Total time
- 25 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 tsp light soy saucefor the beef
- 1 tsp cornflourfor the beef
- 4 ¼ cups chicken or vegetable stocklow salt
- ¾ in fresh gingerfinely chopped
- 5 ½ oz silken tofucut into small cubes
- 4 fresh shiitake or button mushroomsfinely diced
- 1 tbsp light soy sauce
- ¼ tsp saltto taste
- ¼ tsp ground white pepper
- 2 ½ tbsp cornflourmixed with 4 tbsp cold water
- 2 egg whiteslightly beaten
- 1 handful fresh corianderchopped
- 1 tsp toasted sesame oil
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Method
0/5 doneStep 1: Mix 5 ½ oz lean beef mince or finely chopped steak with 1 tsp light soy sauce, 1 tsp cornflour and 2 tablespoons of water until loose.
Step 2: Bring 4 ¼ cups chicken or vegetable stock to the boil with ¾ in fresh ginger. Add 5 ½ oz silken tofu and 4 fresh shiitake or button mushrooms and simmer for 3 minutes.
5 minStep 3: Add the beef a little at a time, stirring so it breaks up into fine bits. Skim off any foam and simmer for 3 minutes, until no pink remains and it reaches 160°F.
3 minStep 4: Season with 1 tbsp light soy sauce, ¼ tsp salt and ¼ tsp ground white pepper. Stir 2 ½ tbsp cornflour again and pour in slowly, stirring, until the soup thickens to the texture of thin gravy.
2 minStep 5: Turn off the heat. Pour 2 egg whites in a thin stream while stirring slowly in one direction, so they set in white wisps. Stir in 1 handful fresh coriander and 1 tsp toasted sesame oil and serve.
1 min
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 15 g
- Carbs
- 8 g
- Fat
- 8 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does xihu niurou geng take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of light soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of cornflour?
- Arrowroot or potato starch, same amount.
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