Ingredients

Ingredients for marinade: 

  • 1/2 pound lean ground beef
  • 2 tablespoons light soy sauce
  • 1 teaspoon Chinese cooking wine
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sesame oil
  • Pinch of white pepper
  Ingredients for stock:  
  • 1 pack of AFC Soft Tofu (Choose from 3 different sizes: 14oz. Organic, 19oz. & 14oz.)
  • 1 cup low sodium chicken stock
  • 3 cup water
  • 3 thin slices of ginger
  • 10 stalks of cilantro
  • 1/3 cup frozen peas
  • 3 tablespoon cornstarch
  • 1 egg
  • salt

Instructions

  1. Whisk all the marinade seasonings together and toss with the beef. Let the beef marinate for at least 15 mins.
  2. Combine 3 Tbsp of cornstarch with 3 Tbsp of water.
  3. Stir until all the lumps are gone. Put it aside.
  4. Boil the chicken stock, water and ginger together in a saucepan over medium heat.
  5. When the stock is boiling, put the tofu and the cilantro stems in.
  6. Let the stock simmer for about 1 to 2 mins.
  7. When the stock is boiling again, put the marinated beef in.
  8. Break the clumps of the beef with a wooden spoon.
  9. Let the stock simmer for a while, about 4 to 5 mins, or until the beef is no longer pink.
  10. Stir in the frozen peas. Let it simmer for another min.
  11. Take out the cilantro stems. Skim off the foams or the impurities on the surface of the stock.
  12. Adjust the taste or the soup with salt and soy sauce.
  13. Put in around 1/2 tsp of salt and 2 tsp of soy sauce.
  14. Stir the cornstarch mixture again before adding to the soup. To thicken the soup, pour in half of the cornstarch mixture while the soup is simmering.
  15. Stir and let the soup simmer for a while, check the consistency of the soup before pouring in more cornstarch mixture.
  16. The soup should turn a little bit translucent when it is thicken to the right consistency.
  17. Remove the pan from the heat.
  18. Drizzle the egg into the soup in a steady, continuous stream while stirring the soup at the same time.
  19. The egg will turn into thin strands that floats in the soup.
  20. Stir in the cilantro leaves.
  21. Serve hot.

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