Servings: 4 servings
Calories: 164kcal
Ingredients
- 200 g beef very finely minced
- 1 tbsp soy sauce for marinating
- 1 tsp Shaoxing wine
- 5 cups chicken broth
- 2 tbsp glucomannan powder mixed with 1/4 cup cold water
- 2 egg whites lightly beaten
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/4 cup fresh cilantro chopped
Instructions
- Toss the minced beef with soy sauce and Shaoxing wine. Set aside for 10 minutes.
- Bring the chicken broth to a simmer. Add the beef in small pieces, stirring to separate, and simmer 3-4 minutes until just cooked.
- Stir the glucomannan slurry into the broth and simmer 1-2 minutes until thickened.
- Reduce heat to low. Drizzle in the egg whites in a thin stream while stirring gently to form ribbons.
- Season with sesame oil and white pepper.
- Ladle into bowls and top generously with cilantro.
Notes
Chef's Tip: Mincing the beef very fine (or pulsing it briefly in a food processor) is what gives this soup its signature delicate texture. Keto Swaps: a glucomannan slurry replaces the traditional cornstarch thickening with the same silky consistency.
Nutrition
Calories: 164kcal | Protein: 19g | Fat: 6g
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About This Dish
Named for Hangzhou’s famous lake, this soup is prized for its delicate texture — beef minced fine enough to nearly dissolve, egg white ribbons, and a bright hit of cilantro.
A glucomannan slurry replaces the traditional cornstarch thickening with the same silky consistency.