Egg White Soup / West Lake Beef Soup

I always look for ways to used up my egg whites. Some people use egg white for face mask but with all the ice cream I make, I would never be able to finish my left over egg white even if I used it on my face every day. My baker friend, Bertha often make this soup for her family so I was thrilled when I hear she uses egg whites to make this soup. Yay!

One of the ingredients is shiitake mushroom, you can use the dry in, just soak it in warm water first for about 30 minutes or if you use the fresh one, you can use it right away. 

In about 30 minutes of cooking, you got to enjoy the hearty delicious soup

West Lake Beef Soup

Author: Kiki

prep time: 15 Mcook time: 30 Mtotal time: 45 M

ingredients:

• 1 teaspoon sesame oil
• 1 cup or 1/2 pound ground beef
• 3 cloves of garlic, minced
• 6 cups beef or chicken broth
• 6-8 pieces fresh shiitake mushroom, cut into small squares
• 4 large egg whites
• 1 box of firm tofu, cut into 1 cm squares
• 1 tablespoon cooking wine
• 1 tablespoon fish sauce
• salt and white pepper
• 3 tablespoons cornstarch + 1/4 cup water, mix in a small bowl
• 1 handful of cilantro, thinly sliced
• 2 scallions, thinly sliced

instructions:

How to cook West Lake Beef Soup

1. Heat a large saucepan, when the pan is hot add the oil, then add the ground beef and garlic. Stir fry the beef, season with fish sauce, cooking wine, salt, pepper. Continue stirring until the beef is separated.
2. Add the chicken or beef broth to the pot. Continue to boil over high heat.  Once it is boiling, lower the heat to simmer then add the mushroom and tofu.
3. Pour in the cornstarch water mixture, continue cooking and stirring. Add the egg whites, keep stirring and cooking until the egg whites is cook.
4. Turn off the heat. Add sliced cilantro and scallions.
5. Taste it, add salt and pepper as prefer.
6. Enjoy!