Hangzhou-Style Silken Beef and Tofu Soup

1. Finely Dice the Beef

First, finely dice the beef. It's much easier to cut the beef into uniform pieces when it is partially frozen. This way, you get neat, consistent slices that cook evenly.

2. Marinate the Beef

In a medium bowl, combine the diced beef 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 0.25 teaspoon of baking soda. Mix well and let it marinate for about 30 minutes. The baking soda helps tenderize the meat, ensuring it remains soft in the soup.

3. Prepare the Soup Base

While the beef is marinating, prepare the soup base. Pour 8 cups of low-sodium chicken stock into a clean pot and bring it to a simmer over medium heat.

4. Blanch the Beef

Once the beef has marinated, blanch it. Bring a pot of water to a boil, then add the marinated beef. Blanch the beef for about 30 seconds until it turns opaque. This step pre-cooks the beef and locks in its juiciness. Strain the beef and set it aside.

5. Thicken the Soup

Return to your simmering chicken stock. To thicken the soup, create a slurry by mixing 0.33 cup of cornstarch with 0.5 cup of water until smooth. Slowly pour the slurry into the simmering broth while stirring constantly. This prevents lumps from forming and helps achieve a smooth, thickened consistency. Let it cook for about 2 minutes until the soup has thickened.

6. Season the Soup

Season the soup with fine sea salt, 0.5 teaspoon of white pepper powder, and 0.25 teaspoon of toasted sesame oil. Stir well to ensure the seasonings are evenly distributed. The white pepper adds a subtle heat and depth of flavor without clumping.

7. Create Egg Strands

Now, create a gentle whirlpool in the soup by stirring continuously and slowly stream in the lightly beaten egg whites. This technique forms delicate egg strands, giving the soup a lovely cloud-like texture.

8. Add Beef and Tofu

Add the blanched beef and tofu cubes to the soup. Let them heat through for about 2 minutes, making sure the tofu is evenly dispersed.

9. Garnish and Serve

Finally, stir in 1.5 cups of finely chopped fresh cilantro leaves and stems. The cilantro adds a fresh, vibrant flavor to the soup. Serve the Hangzhou-Style Silken Beef and Tofu Soup immediately, enjoying the tender beef, silky tofu, and aromatic broth.