This is a mild yet flavorful soup that is popular in Chinese restaurants. Definitely one of my favorites. The cilantro and the silky eggs give it a beautiful presentation and you’ll find that your guests will be impressed when you serve this. Or, just serve it to your family for dinner and find that one batch may not be enough.
Whenever we go to a Chinese restaurant (which is actually pretty frequent), this is my soup of choice. But, my son really likes Sizzling Rice Soup, so we usually end up getting that instead. So, what do I do? I make this one at home. It is a quick soup to make and has just a few ingredients, all of which are usually in my pantry and refrigerator.
This soup is said to be a local Zhejiang dish. Zhejiang is a provence in China that is known for it’s beautiful lake. Hence, Westlake beef soup. Is this accurate? I have no idea, but it makes sense.
One of the things you will find when making many of the restaurant style Chinese soups is that they are very quick to make. They tend to start with chicken broth, are sometimes thickened with cornstarch and many use eggs as a means of adding additional thickness and color. Other soups that use this style is Egg Flour Soup, Velvet Chicken with Sweet Corn Soup, and Hot & Sour Soup. Just vary the seasonings a little, add different cooked ingredients, and voila! A quick soup that will not break the bank.
Also something to note, this recipe calls for rinsing the meat. This is an important step. A lot of the recipes you find on the internet have you adding the meat to the soup in it’s raw form. That will make a greasy soup and won’t be very pleasant. This method will let the soup be the flavor not the grease.
Now, onto the recipe! Enjoy!