Soup - Minced beef and tofu soup recipes

Author: Crystal Sloan

One of the most popular Chinese humble soup--west lake beef soup For an extra special topping to this spicy beef and tofu stew, crack fresh eggs over the top and cook until set. A quick and soothing soup with egg whites and ground meat, flavored with cilantro and soy.

West Lake Beef Soup
Korean beef and tofu stew
West Lake Soup Recipe
West Lake Beef Soup

West Lake Beef Soup

One of the most popular Chinese humble soup--west lake beef soup
Provided by: Elaine
Total time: 20 minutes
Cook time: 5 minutes
Prep time: 15 minutes
Yields: 3 servings
Cuisine: Chinese
Number of ingredients: 12

Ingredients:

1 cup minced beef
pinch of salt
1 tablespoon cooking wine
1 egg white ( , well whisked)
1 thumb ginger ( , minced)
2 shitake mushrooms ( , chopped)
5 cups beef broth ( , unsalted)
5 tablespoons cornstarch+ 5 tablespoons water
1/3 box tender tofu ( , around 100g)
1/2 teaspoon salt
pinch of salt
1 small bunch of coriander ( , minced for garnishing)

Nutrition:

How to cook:

Marinate minced beef with salt and cooking wine. Set aside for 10-15 minutes.
Bring water to boil in a pot and cook the minced beef for 2-3 minutes over high fire (this helps to remove any odd taste of the beef), transfer beef out and separated them by pressing with a scoop.
In a small bowl, mix 5 tablespoons of cornstarch and 5 tablespoons of water to make water starch. Do not add cornstarch directly in the soup, otherwise you will end up with transparent cornstarch chunks instead of thick soup
Load another large pot with beef broth; add beef, shiitake mushrooms, tofu and minced ginger. Bring to boil and simmer for around 10 minutes.
Pour water starch in and cook for another 1 minute. Turn up the fire and drop the egg white slowly using one hand and in the mean time, stir the soup quickly with the other hand.
Add ground pepper and serve with chopped coriander. Add chopped coriander and mix well before enjoying.

Notes: Tofu & Minced Pork Soup from China: A Cookbook by Terry Tan, Ingredients · 250 g / 9 oz /generous 1 cup minced/ground pork · 5 ml / 1 tsp cornflour/cornstarch · 2.5 ml / ½ tsp ground black pepper · 30 ml / 2 tbsp light soy

Tags:

minced beef and tofu soup korean beef and tofu stew

How2make Cantonese Beef Tofu Soup

ground beef 5 cups - beef broth 1 Tbsp - ginger (minced) 1 Tbsp - light soy sauce 1 Tbsp Duration: 2:36

Tofu with Mince Beef Soup/Neth Garcia/OFW HONGKONG

Simple and easy to prepare:All you need,Mince Beef,tofu,wine,pepper,salt and parsley.You Duration: 8:19

Tofu stew with minced meat

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Korean beef and tofu stew

For an extra special topping to this spicy beef and tofu stew, crack fresh eggs over the top and cook until set.
Provided by: Coles Magazine
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: asian, korean
Number of ingredients: 15

Ingredients:

Nutrition:

Calories: 117.20 calories
Fat: 33.4 grams fat
Saturated Fat: 11.2 grams saturated fat
Carbohydrate: 8.9 grams carbohydrates
Sugar: 4.2 grams sugar
Protein: 37.8 grams protein
Cholesterol: 170.6 milligrams cholesterol
Sodium: 763.7 milligrams sodium

How to cook:

Heat the oil in a medium heavy-based saucepan over medium heat. Add spring onion and chilli. Cook, stirring, for 3 mins. Add garlic and ginger and cook, stirring, for 1 min. Increase heat to medium-high. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour.
Add the stock, soy sauce, chilli sauce and sugar. Stir to combine. Bring to the boil. Reduce heat to low and simmer for 10 mins. Season.
Stir in the wombok and cook for 3 mins or until wilted. Add the tofu. Crack the eggs into the stew. Cover and cook for 5-7 mins or until the whites are just set. Serve topped with extra spring onion and chilli.

Notes: Minced Beef with Cilantro Soup, This Asian and Chinese inspired minced beef with cilantro soup recipe contains some of my favourite ingredients.

West Lake Soup Recipe

A quick and soothing soup with egg whites and ground meat, flavored with cilantro and soy. A Chinese classic.
Provided by: Chichi Wang
Total time: 30 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 9

Ingredients:

8 ounces ground pork or minced beef fillet, or white fish fillets, such as cod or flounder, roughly chopped
Kosher salt
1 tablespoon light soy sauce
2 tablespoons Shaoxing rice wine
6 cups homemade or store-bought low sodium chicken broth
5 tablespoons cornstarch mixed with 1/4 cup water
4 egg whites, lightly beaten
1/4 teaspoon white pepper
1 1/4 cups finely chopped cilantro

Nutrition:

How to cook:

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 medium 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: How2make Cantonese Beef Tofu Soup, ground beef 5 cups - beef broth 1 Tbsp - ginger (minced) 1 Tbsp - light soy sauce 1 Tbsp Duration: 2:36

West Lake Beef Soup

This West Lake Beef Soup is a simple and delicious Whole30-friendly Chinese soup that's packed with protein. It's an easy 30-minute weeknight paleo meal!
Provided by: Michelle Tam
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 12

Ingredients:

½ pound flank steak (finely minced or ground beef)
1 teaspoon Diamond Crystal kosher salt
2 teaspoons rice vinegar
1 teaspoon Red Boat fish sauce
1 teaspoon toasted sesame oil
¼ teaspoon ground white pepper
6 cups Instant Pot bone broth (or chicken stock)
¼ pound fresh shiitake mushrooms (stemmed and thinly sliced)
¼ cup arrowroot powder
3 large egg whites (lightly beaten)
1 cup fresh cilantro (finely minced)
3 scallions (thinly sliced)

Nutrition:

How to cook:

Combine the beef, salt, vinegar, fish sauce, sesame oil, and ¼ teaspoon ground white pepper in a bowl. Mix well.
Bring the broth and mushrooms to a boil over high heat in a large saucepan. Lower the heat to maintain a simmer.
In a small bowl, whisk ¼ cup arrowroot powder with ¼ cup water to make a slurry.
Stir the arrowroot slurry into the simmering broth to thicken it.
Once the soup thickens, add the marinated meat and stir well. As soon as the meat is cooked through, turn off the heat. Taste the soup and season with salt and white pepper if needed.
In a slow, steady stream, pour in the beaten eggs whites from high above the pot, stirring as the whites hit the liquid. The whites will cook upon contact with the hot soup, forming ribbon-like tendrils.
Mix in the cilantro and scallions and stir well. Ladle the West Lake Beef Soup into bowls and serve immediately.

Notes: Korean Kimchi Tofu Soup with Beef Recipe, 2 pkg silken tofu · 200g sliced beef I use the one for shabu shabu · 1 cup kimchi, chopped into smaller pieces · 1.5 tsp red chili pepper flakes or