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Jan 9, 2007 04:19 AM

Westlake beef soup recipe

Seemingly simple, but... recipe anyone?

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  1. Oh gosh... I've been trying to figure this one out for a while as well. All I know is that canned chicken broth and canned beef broth will not work at all as the base. Perhaps simple H20 is the soup stock... but the basic ingredients, as I'm sure you've figured out, are beef, cilantro, and egg white (and I always like to add white pepper).

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    1. re: kcchan

      The two recipes I found just says 4 c chicken broth. I was going to use good old Swanson's!!

      1. I haven't had much success using the canned chicken broth (I've used Swanson in ths past as well), but perhaps you'll be more successful. The soup ends up tasting more chickeny than it should, and the beef broth hasn't yielded a more "authentic" taste either, since it then becomes too beefy. Next time I try it, I'll probably see how water works out, or homemade stock of some sort. I use cornstarch to thicken the soup, and I'd recommend white pepper rather than black pepper.

        1. The secret is par-boiling the minced beef first and use water and MSG for soup base. You can use Asian chicken boullion if you'd like.

          Here is my recipe:

          Group A
          4 cups water
          1 slice of ginger
          1/8 tsp or a pinch of msg
          salt, white pepper (1/4 tsp) & sesame oil to taste

          Group B
          1/4 lb. beef, minced
          1 tsp. cornstarch
          pinch of white pepper
          2 tsp light soy
          1/4 tsp sesame oil

          Group C
          1/4 cup frozen carrots and peas
          1/2 pkg silk tofu, cut into 1/4" cubes
          1 bunch cilantro, washed and minced
          1 egg white slightly beaten
          2 Tbsp. cornstarch mix with 2 Tbsp of water

          Minced your beef and combine marinate with Group B for 15 min. After it's been marinating for 15 min. drop your beef into boiling water and bring it to a boil. Boil for 30 seconds and drain your beef and let it rest (it shouldn't be cooked through). By par-boiling you will be able to get rid of the impurities.

          Now start boiling Group A, after bringing Group A to a boil let it simmer for 15 min. -- this will awaken the ginger flavor in the soup. Add tofu, frozen c&p (group c) and bring it to a boil. Let it boil for 2 min. then add the partially boiled beef and bring it back to a boil--add beaten egg white (you should stir while the egg white is being poured in, this will create the egg flower look). Add the cornstarch slurry to thicken the soup and finally add the minced cilantro. Finally add white pepper and sesame oil to brighten the flavor.

          1. do a search for ChiChi's Westlake Beef Soup recipe. I took it to a potluck of Chinese-American women from the SF Bay Area and they LOVED it.