Vegetable Beef Soup | Chef John’s Cooking Class

If you are craving a delicious warm soup, then you should try making this thick beef soup. It has a great consistency and has that hearty, rich beef flavor that is very satisfying.

SERVING: 3 People
TIME: 25 min
  • 1 tbsp Olive oil
  • 7 oz. Ground beef
  • ¼ cup Red onion, diced
  • ½ cup Cremini mushrooms, quartered
  • tbsp Shaoxing wine
  • 1 qt Salted chicken stock
  • 1 cup Cream style corn
  • ¼ tsp Salt
  • ¼ tsp White pepper
  • ½ cup Potato starch slurry (1 to 2 ratio of cornstarch to water)
  • 1 large Egg white
Step 1
Step 1
Step 1
In a small cooking pot over medium-high heat, add oil and ground beef, stir fry for 2-3 minutes, then add onion and mushroom, continually stir fry for 1-2 minutes. Add Shaoxing cooking wine, chicken broth, creamy corn, salt, and white pepper, bring to a boil. Then add potato starch slurry, stir until evenly mixed and thicken. Constantly stir while slowly pouring in egg white until mixed well. Sprinkle with minced carrot at the end.
Step 2
Step 2
Step 2
Serve the soup at once. It tastes more delicious when it's hot. You may add minced cilantro according to personal preference.
Step 3
Step 3
Step 3