Directions

To Make

1. Marinate beef mince with salt, cooking wine and light soy sauce for 15 minutes.
2. Bring a pot of water to a boil. Add the marinated beef mince and quickly break the clumps. Blanch briefly until the beef changes colour, then drain. This step removes impurities and helps keep the soup clear.
3. In a soup pot, heat up beef stock with diced shiitake mushrooms. Add in minced ginger, beef mince, and tofu. Season broth with white pepper and light soy sauce.
4. Mix cornflour with water to make a smooth slurry. Slowly pour into the simmering soup while stirring until it reaches a light, silky thickness.
5. Turn heat to low-medium. Slowly pour in beaten egg whites in a circular motion. Let it set for a few sections, then stir gently to form ribbons.
6. Toss in chopped coriander and sesame oil, stir to mix. Serve hot.