West Lake Beef Soup

Ingredients

• Ground beef

  raw, lean, 95/5

  ½ lb or 227g

• Salt

  table

  1 tsp or 6g

• Rice wine vinegar

  2 tsp or 10g

• Fish sauce

  1 tsp or 6g

• Sesame oil

  1 tsp or 5g

• White pepper

  ground

  ¼ tsp, ground or 0.6g

• Chicken broth

  canned, reduced sodium

  6 cup or 1.44kg

• White mushrooms

  raw

  ¼ lb or 113g

• Arrowroot powder

  Brownson

  ¼ cup or 30g

• Egg

  whole

  3 large or 150g

• Cilantro

  raw, coriander leaves

  1 cup or 16g

• Scallions

  raw

  3 medium or 45g

• Shiitake mushrooms

  raw

  6 mushroom or 114g

Directions

1. Combine the beef, salt, vinegar, fish sauce, sesame oil, and white pepper in a bowl. Mix well.
2. Bring the broth and mushrooms to a boil over high heat in a large saucepan. Lower the heat to maintain a simmer.
3. In a small bowl, whisk 1/4 cup arrowroot powder with 1/4 cup water to make a slurry.
4. Stir the arrowroot slurry into the simmering broth to thicken it.
5. Once the soup thickens, add the marinated meat and stir well, breaking up the beef with a spoon. As soon as the meat is cooked through, turn off the heat. Taste the soup and season with salt and white pepper if needed.
6. In a slow stream, pour in the beaten eggs from high above the pot, stirring as they hit the liquid. They will cook quickly upon contact with the hot broth.
7. Mix in the cilantro and scallions and stir well. Serve immediately and enjoy!