West Lake Beef Soup | Asian Inspirations

Ingredients

• 200g beef mince
• ¼ tsp salt
• 1 tbsp Chinese cooking wine
• ½ tsp light soy sauce
• 1.25L beef stock
• 5g minced ginger
• 2-3 dried shiitake mushrooms, rehydrated and finely diced
• 100g silky tofu, cut into 5mm cubes
• ½ tsp salt
• 5 tbsp cornflour
• 60ml water
• 2 egg whites, beaten
• ¼ tsp white pepper
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 2 bunches cilantro, chopped