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 and fat, trimmed to 0" fat, all grades, 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 by mixing the cornstarch and water; set aside.
2. In a bowl, combine the beef, salt, vinegar, fish sauce, sesame oil, and 1/4 tsp of white pepper.
3. Bring the chicken stock and mushrooms to a boil over high heat in a saucepan. Lower the heat to maintain a simmer, then add the cornstarch slurry to thicken the soup, stirring well.
4. Once the soup thickens, add the marinated beef and stir well. Cook until the beef is done, about 30 seconds to a minute, then turn off the heat. Season with additional salt and white pepper to taste.
5. Slowly pour the egg whites into the soup in a steady stream while stirring, allowing them to form ribbons.
6. Stir in the cilantro and scallions. Serve immediately by ladling into bowls.