Minced Beef with Cilantro Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • ½ lb lean ground beef
  • 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
  1. In a bowl, combine the marinade and ground beef; mix well. Marinate for 15 minutes.
  2. 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.
  3. Add tofu, cilantro, green onions and diced mushrooms (if using) to the soup. Stir and season to taste.
  4. In a small bowl, dissolve ¼ cup cornstarch in ¼ cup water. Slowly add the mixture to the soup, stirring until the soup thickens.
  5. Remove from heat and immediately pour in beaten egg in a steady stream to form flower patterns on the surface.
  6. Garnish with chopped green onions and serve.
  7. Enjoy!
Recipe adapted from chinesesouppot.com
Recipe by Salu Salo Recipes at https://salu-salo.com/minced-beef-with-cilantro-soup/