This Week's Meals (1/3): Westlake Soup.
Accidentally set my recipe manager to six servings instead of five (and my scallions have gone missing, so I substituted onions), but that's fine. I get one bowl right now!
Basically this is a type of hot and sour soup, and is really good. Although next time I'll go a little lighter on the white pepper AT THE "season to taste" step. It's went from "could use some pepper" to "OMFG HOT."
# West Lake Soup
Nom Nom Paleo: Food for Humans
3.0 servings
0.5 pound flank steak (finely minced)
1.0 teaspoon kosher salt
2.0 teaspoons rice wine vinegar
1.0 teaspoon fish sauce
1.0 teaspoon sesame oil
4.0 teaspoons ground white pepper
6.0 cups chicken stock
0.25 pound shiitake mushrooms (stemmed) (thinly sliced)
0.25 cup cornstarch
0.25 cup water
3.0 large egg whites (lightly beaten)
1.0 cup cilantro (finely minced)
3.0 whole scallions (thinly sliced)
1 - Combine the cornstarch and watter and whisk into a slurry
2 - Combine the beef, salt, vinegar, fish sauce, sesame oil, and white pepper in a bowl.
3 - Bring the broth and mushrooms to a boil over high heat in a saucepan.
4 - Lower the heat to maintain a simmer, and add the cornstarch slurry to thicken the soup, stirring well to incorporate.
5 - Once the soup thickens, add the marinated meat and stir well. As soon as the meat is cooked through, about 30 seconds, turn off the heat.
6 - Season the soup with salt and white pepper to taste.
7 - In a slow, steady stream, pour in the egg 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.
8 - Mix in the cilantro and scallions. Ladle into bowls and serve immediately.
