1 (530g) soft tofu, drained and cut into small cubes
¼ cup cornstarch
2 eggs, lightly beaten
⅔ cup chopped cilantro
¼ cup chopped green onions
1 (284ml) can sliced mushrooms, drained and diced (optional)
8 cups chicken stock
Salt and pepper to taste
Beef marinade
2 tsp rice wine
1 tsp oyster sauce
1 tsp soy sauce
1 tsp sesame oil
½ tsp sugar
Instructions
In a bowl, combine the marinade and ground beef; mix well. Marinate for 15 minutes.
Bring the chicken stock to a boil. Lower the heat to medium and add the marinated ground beef. Cook for 2 minutes, using chopsticks to break up any lumps.
Add tofu, cilantro, green onions and diced mushrooms (if using) to the soup. Stir and season to taste.
In a small bowl, dissolve ¼ cup cornstarch in ¼ cup water. Slowly add the mixture to the soup, stirring until the soup thickens.
Remove from heat and immediately pour in beaten egg in a steady stream to form flower patterns on the surface.
Garnish with chopped green onions and serve.
Enjoy!
Notes
Recipe adapted from chinesesouppot.com
Recipe by Salu Salo Recipes at https://salu-salo.com/minced-beef-with-cilantro-soup/