Quick and Easy Egg Drop Soup with Beef, Mushrooms, and Cilantro, and Scallions

Ingredients

• Cornstarch

  ¼ cup or 32g

• Water

  Plain, clean water

  ¼ cup or 59g

• Beef flank

  Steak, separable lean only, trimmed to 0" fat, select, raw

  8 oz or 227g

• Salt

  Table

  1 tsp or 6g

• Vinegar

  Cider

  2 tsp or 10g

• Fish sauce

  Ready-to-serve

  1 tsp or 6g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Chicken stock

  Soup, home-prepared

  6 cup or 1.44kg

• Mushrooms

  Shiitake, raw

  10 mushroom or 190g

• Egg white

  Raw, fresh eggs

  3 egg white (separated from yolk) or 120g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

Directions

1. Make a slurry with the cornstarch and water; set aside.
2. Combine the beef, salt, vinegar, fish sauce, sesame oil, and 1/4 tsp of white pepper in a bowl.
3. Bring the broth and mushrooms to a boil over high heat in a saucepan. Lower the heat to maintain a simmer, and add the cornstarch slurry to thicken the soup, stirring well to incorporate.
4. Once the soup thickens, add the marinated meat and stir well. As soon as the meat is cooked through, about 30 seconds to a minute, turn off the heat. Season the soup with salt and white pepper to taste.
5. In a slow, steady stream, pour in the egg whites from high above the pot, stirring as the whites hit the liquid. The whites will cook upon contact with the hot soup, forming ribbon like tendrils.
6. Mix in the cilantro and scallions. Ladle into bowls and serve immediately.

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