West Lake Soup Recipe

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

5 ounces ground pork or minced beef fillet

Kosher salt

2 Tbsp light soy sauce

4 Tbsp Shaoxing rice wine

1L homemade or store-bought low sodium chicken broth

3 Tbsp cornstarch mixed with 1/8 cup water

3 egg whites, lightly beaten

1/8 tsp white pepper

3/4 cups finely chopped cilantro

Directions

In a medium-sized mixing bowl, combine meat with 1 teaspoon salt, soy sauce, and rice wine and set aside.

Combine broth and cornstarch paste in a 3-quart saucepan and cook over medium-high heat, stirring occasionally, until broth comes to a boil and thickens slightly. Reduce heat to a bare simmer.

Add the marinated ground meat stirring to break it up as you add it (stir gently if using fish). When the meat or fish is just cooked (about 30 seconds for meat or 2 minutes for fish), add egg whites by drizzling them into the simmering broth and stirring the broth around slowly with a pair of chopsticks. When egg whites are solidified, about 30 seconds longer, turn off the heat. Add white pepper and more salt to taste. Add chopped cilantro and stir around to incorporate. Serve immediately.

Notes

Already modified from SE original

Nutrition

• Serving Size: Serves 4
• Calories: 295 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 53 mg
• Sodium: 951 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 0 g
• Total Sugars: 1 g
• Protein: 26 g