West Lake Beef Soup

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  8 oz or 227g

• Salt

  Table

  ½ tsp or 3g

• Rice wine vinegar

  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

  ¼ tsp, ground or 0.6g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 cup or 1.44kg

• Mushrooms

  Shiitake, raw

  6 mushroom or 114g

• Arrowroot flour

  4 tbsp or 32g

• Water

  Plain, clean water

  4 tbsp or 59g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Scallions

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

  2 medium or 30g

Directions

1. Combine the beef, salt, vinegar, fish sauce, sesame oil, and white pepper in a bowl and mix well.
2. Bring the chicken broth and sliced mushrooms to a boil over high heat in a large saucepan, then lower the heat to maintain a simmer.
3. In a small bowl, whisk the arrowroot powder with water to create a slurry.
4. Stir the arrowroot slurry into the simmering broth to thicken.
5. Add the marinated meat to the soup and stir well, breaking up the beef with a spoon. Cook until the meat is done, then turn off the heat.
6. Slowly pour the beaten eggs into the soup, stirring as they hit the liquid to cook quickly.
7. Mix in the cilantro and scallions, stir well, and serve immediately.

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