West Lake Beef Soup (西湖牛肉羹)

West Lake beef soup is a delicate and heart-warming dish that features tender beef, mushrooms, and tofu pieces made into a chicken broth based egg drop soup.
West Lake Beef Soup, or Xi Hu Niu Rou Geng (西湖牛肉羹), is a classic dish from Shanghai Cuisine. This is a mild and delicate dish, named after the picturesque West Lake in Hangzhou. The dish features tender minced beef, earthy mushrooms, egg ribbons, and a gentle touch of white pepper made into a light soup. It’s thickened slightly with cornstarch, giving it that classic “羹” (gēng) texture—a consistency thicker than broth, with a velvety texture.
Ingredients:
Marinating
- 1/2 lb ground beef
- 1/2 teaspoon salt
- 2 teaspoons Shaoxing wine
- 2 teaspoons cornstarch
Soup
- 6 cups chicken broth
- 2 slices ginger
- 1/4 block soft tofu , diced
- 4 oz white or brown mushrooms , diced
- 1/4 cup cornstarch
- 3 egg whites , beaten thoroughly
- 1 scallion , thinly sliced
- 1 teaspoon salt
- 1/4 teaspoon white pepper
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
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