West Lake Beef Soup

This is a quick and easy soup that is ready in minutes. Ground beef, tofu, egg and cilantro add up to a soup that is loaded with protein and packed with flavor. The recipe calls for ground beef and tofu but can be made with other proteins like fish or chicken. Note: Try using medium to soft textured tofu for this recipe.

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INGREDIENTS

• 6 cups chicken or beef broth or bouillon
• 2 eggs, lightly beaten
• 1 package medium-firm tofu, cubed
• 8 ounces ground beef
• ½ to ¾ cup chopped cilantro
• 2 teaspoons salt
• ½ teaspoon white pepper
• Cornstarch slurry (3 Tablespoons cornstarch and 3 Tablespoons water)

INSTRUCTIONS

1. In a pot, bring the broth to a boil over medium heat.

2. Crack two eggs into a small bowl and beat lightly. Set aside.

3. Drain a package of tofu. Cut the tofu into cubes. Set aside.

4. Rinse a bunch of cilantro and chop enough to make approximately ½ to ¾ cup. Set aside.

5. With the broth boiling, add the ground beef, stir occasionally and bring to a boil for a couple minutes until the beef loses its pinkness.

6. Add the cubed tofu while maintaining the broth at a slow boil.

7. Add the cornstarch slurry and stir gently until the broth thickens. Continue stirring and drizzle in the eggs. Turn off the heat from the cooktop.

8. Add the salt and white pepper. Taste for adequate seasoning, adding more salt and pepper as desired. Finally, stir in the chopped cilantro and serve immediately.