I love this soup. I learned this satisfying soup from my sister-in-law when she served it for dinner when I visited her one day. She ordered it from a local Chinese restaurant and since then, I always order it especially when I or any of my family members are feeling under the weather. I love this soup so much; I searched online for the recipe. I found a similar one but with a different name, Westlake beef soup. It contains the same ingredients except it does not have sliced mushrooms. To make it similar to the one from the restaurant, I added sliced mushroom and adopted the name as well. The ground beef was first marinated in a mixture of rice wine, oyster sauce, soy sauce, sesame oil and sugar, thus making the beef so tasty. The addition of tofu, cilantro, green onions and mushrooms make this soup more flavorful and gratifying. This soup is also simple but delicious!
Cooking Tips for the Perfect Soup
To achieve the best flavor in your minced beef with cilantro soup, pay attention to the marinating process. Let the beef marinate for at least 30 minutes, or even longer if you have the time. This allows the flavors from the rice wine, oyster sauce, soy sauce, sesame oil, and sugar to really soak in. Consider using fresh ingredients whenever possible. Fresh cilantro and green onions make a significant difference in flavor compared to dried versions. When it comes to the mushrooms, a mix of shiitake and button mushrooms can add depth to the soup. If you prefer a thicker soup, try adding a slurry made from cornstarch and water to the boiling broth. Just mix the cornstarch with a bit of cold water to create a paste, then stir it into the soup gradually until you reach your desired consistency. Lastly, adjust the seasoning at the end, so you can fine-tune the saltiness to your taste.
Serving Suggestions and Variations
This soup is delicious on its own, but there are plenty of ways to elevate your meal. Serve it with a side of steamed jasmine rice or some crusty bread for a more filling dinner. If you want to add some texture, consider topping each bowl with crispy fried onions or a sprinkle of crushed peanuts. For those who enjoy a bit of heat, adding a drizzle of chili oil or sriracha can spice things up nicely. If you want to experiment with variations, try swapping out the minced beef for ground chicken or turkey for a lighter option. You can even make it vegetarian by using a plant-based ground meat substitute and additional veggies like bok choy or bell peppers. Experimenting with different broths, like chicken or vegetable broth, can also change the flavor profile significantly.
Frequently Asked Questions
What can I substitute for ground beef?
If you’re looking for a healthier option, ground turkey or chicken works well. For a vegetarian twist, try using lentils or crumbled tempeh.
How do I store leftovers?
Let the soup cool down, then transfer it to an airtight container. It will last in the fridge for up to three days or you can freeze it for about a month.
Can I make this soup ahead of time?
Absolutely! You can prepare the soup a day in advance and let the flavors develop overnight in the fridge. Just reheat it gently before serving.
What can I serve with this soup?
This soup pairs nicely with steamed rice or some crusty bread for dipping. You can also serve it with a light salad to balance the meal.
What are some common mistakes to avoid?
One common mistake is not marinating the beef long enough, which can make it less flavorful. Also, overcooking the tofu can make it crumbly, so add it towards the end of cooking.
Minced Beef with Cilantro Soup
Ingredients
- ½ lb lean ground beef
- 1 530g soft tofu, drained and cut into small cubes
- ¼ cup cornstarch
- 2 eggs lightly beaten
- 2/3 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
Nutrition
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