West Lake Beef Soup
Ingredients
-
6
cups
Instant Pot bone broth or chicken stock
-
¼
pound
fresh shiitake mushrooms, stemmed and thinly sliced
-
½
pound
flank steak, finely minced or ground beef
-
1
teaspoon
Diamond Crystal kosher salt
-
2
teaspoons
rice vinegar
-
1
teaspoon
Red Boat fish sauce
-
1
teaspoon
toasted sesame oil
-
¼
teaspoon
ground white pepper
-
¼
cup
arrowroot powder
-
3
large
egg whites, lightly beaten
-
1
cup
fresh cilantro, finely minced
-
3
scallions
thinly sliced
Instructions
- Combine the beef, salt, vinegar, fish sauce, sesame oil, and ground white pepper in a bowl and mix well.
- Bring the broth and mushrooms to a boil in a large saucepan, then lower the heat to maintain a simmer.
- Whisk the arrowroot powder with water to make a slurry in a small bowl.
- Stir the arrowroot slurry into the simmering broth to thicken it.
- Once thickened, add the marinated meat and stir until cooked through, then turn off the heat.
- Pour in the beaten egg whites in a steady stream while stirring the soup.
- Mix in the cilantro and scallions, then stir well.
- Ladle the soup into bowls and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
271
Total fat
8g
Total carbohydrates
23g
Total protein
25g
Sodium
0mg
Cholesterol
0mg
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