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.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Mix the beef with the wine and 1 tablespoon of the soy sauce; set aside. Bring the stock to a boil in a large saucepan. Season with the remaining soy sauce and the white pepper. In a small bowl, combine 2 tablespoons of the stock with the cornstarch.
Step 2
Add the peas and beef to the stock and cook, stirring occasionally, just until the peas are bright green and the beef loses its pinkness, about 2 minutes. Using a whisk or chopsticks, drizzle in the egg whites, stirring constantly.
Step 3
Stir in the cornstarch mixture. When the soup thickens, remove it from the heat and stir in the cilantro. Serve immediately.
West Lake Crab Soup
Step 4
Substitute 1/2 pound shredded crabmeat or lobster meat for the beef and fish stock (page 161) for the beef or chicken stock. In step 2, add the crabmeat after the egg whites (it will cook almost instantly).
