West Lake Beef Soup

Name: West Lake Beef Soup
Yield: makes 4 servings
Ingredients: 1/2 pound beef, preferably sirloin, trimmed and chopped; 1 tablespoon Shaoxing wine or dry sherry; 3 tablespoons soy sauce; 6 cups beef or chicken stock, preferably homemade (page 160); 1 teaspoon white pepper, or more to taste; 2 tablespoons cornstarch; 1 cup fresh or thawed frozen peas; 2 egg whites, lightly beaten; 1 cup chopped fresh cilantro leaves

December 14, 2011

Too few soups are both hearty and quick to make, but West Lake soups—named after their area of origin (West Lake is in the northern Chinese city of Hangzhou)—are stunning exceptions. I’ve eaten West Lake soup only in restaurants and homes in this country, but the preparations have always offered wonderfully clear and intense flavors and a marked richness. This comes not only from dropped egg whites but from loads of meat or fish, cilantro, peas, and, as I found out in the cooking, a bit of cornstarch, which is not altogether necessary but is harmless enough. If you’re interested in West Lake Fish Soup, which uses a slightly different procedure, see page 134. See page 274 for more on Shaoxing wine.

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