Hangzhou-Inspired Cilantro and Egg White Beef Soup

1. Prepare the Beef

To prepare the beef, start by dicing it finely into ¼-inch pieces. Place the diced beef in a medium bowl and marinate it with 1 tablespoon of water, 1 teaspoon of cornstarch, 2 teaspoons of light soy sauce, 2 teaspoons of Shaoxing wine, 1 teaspoon of neutral oil, and ¼ teaspoon of baking soda. Let the beef marinate for 30 minutes.

2. Blanch the Beef

Bring a pot of water to a boil and blanch the marinated beef until it turns opaque, about 30 seconds. Discard the water and clean the pot to remove any impurities.

3. Prepare the Soup Base

Pour 8 cups of low-sodium chicken stock into the cleaned pot and bring it to a gentle simmer. Prepare a cornstarch slurry by mixing ⅓ cup of cornstarch with ½ cup of water. Once the stock is simmering, gradually add three-fourths of the slurry while stirring constantly.

4. Season the Soup

Season the thickened soup with fine sea salt, ½ teaspoon of white pepper powder, and ¼ teaspoon of toasted sesame oil.

5. Add Egg Whites

Create a gentle whirlpool in the soup by stirring it in one direction. Slowly stream in the lightly beaten egg whites while continuing to stir.

6. Add Beef and Tofu

Stir in the blanched beef and add the tofu cubes. Let the soup simmer for another 2 minutes.

7. Add Cilantro

Stir in 1.5 cups of finely chopped fresh cilantro leaves and stems. Taste and adjust the seasoning if necessary before serving.