Chinese cuisine

Easy

Vegetable Beef Soup | Chef John’s Cooking Class

Name: Vegetable Beef Soup | Chef John’s Cooking Class
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 tbsp. Olive oil; 7 oz. Ground beef; 1/4 cup Red onion, diced; 1/2 cup Cremini mushrooms, quartered; 1½ tbsp. Shaoxing wine; 1 qt Salted chicken stock; 1 cup Cream style corn; 1/4 tsp. Salt; 1/4 tsp. White pepper; 1/2 cup Potato starch slurry (1 to 2 ratio of cornstarch to water); 1 large Egg white

Chef John Zhang

RATING LIKE SAVE PRINT

Vegetable Beef Soup | Chef John’s Cooking Class

5 stars rating if you like it!

Done

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.

Recipe

PRE TIME: 15 min

COOKING TIME: 10 min

TOTAL TIME: 25 min

3 SERVING

Ingredients:

1 tbsp. Olive oil
7 oz. Ground beef
1/4 cup Red onion, diced
1/2 cup Cremini mushrooms, quartered
1½ tbsp. Shaoxing wine
1 qt Salted chicken stock
1 cup Cream style corn
1/4 tsp. Salt
1/4 tsp. White pepper
1/2 cup Potato starch slurry (1 to 2 ratio of cornstarch to water)
1 large Egg white

Directions:

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

Serve the soup at once. It tastes more delicious when it's hot. You may add minced cilantro according to personal preference.

Step 3

Enjoy!