West Lake Minced Beef Soup | IDDSI Level 4 Care Food Recipe

IDDSI Level 4 | 25 minutes | Easy

Ingredients (2 servings)

• 150g minced beef (lean, finely ground)
• 600ml clear chicken or beef stock
• 2 tablespoons cornstarch, dissolved in 3 tablespoons cold water
• 2 egg whites, lightly beaten
• 3 slices fresh ginger
• 1 teaspoon light soy sauce
• A pinch of fine salt
• A pinch of white pepper
• A few drops of sesame oil (optional)
• 1 teaspoon Shaoxing wine (optional, omit for elderly with alcohol sensitivity)

Sourcing in Hong Kong

Finely minced beef is available at PARKnSHOP, Wellcome, and wet market butchers — ask the butcher to mince it twice for a finer texture. Pre-packaged minced beef is also sold chilled at most supermarkets. Cornstarch (粟粉) is available in the baking or sauce aisle. Low-sodium stock is recommended; Swanson and Knorr both offer reduced-salt varieties. Fresh ginger is available at all wet markets and supermarkets.

Method

1. Place the minced beef in a bowl and mix with light soy sauce, white pepper, and a few drops of sesame oil. Leave to marinate for 10 minutes.
2. Bring the stock to a gentle boil with the ginger slices. Remove the ginger.
3. Add the minced beef to the stock, stirring constantly to break up any clumps. Cook for 3–4 minutes until fully cooked through.
4. Reduce heat to medium-low. Stir the dissolved cornstarch mixture again to recombine, then pour it slowly into the soup while stirring in a steady circular motion.
5. Continue stirring as the soup thickens — approximately 1–2 minutes. The consistency should coat the back of a spoon and flow slowly.
6. Remove from heat. Slowly drizzle the beaten egg whites in a thin stream while stirring gently in one direction to create fine egg strands.
7. Taste and adjust seasoning with fine salt. Serve immediately while hot.

Texture Guidance

Level 4 (Pureed / Extremely Thick): The finished soup flows very slowly — it cannot be drunk through a standard straw and holds its shape briefly when spooned. The egg-white strands and beef particles are extremely fine and fully suspended in the thickened broth. No visible lumps remain.

Adjust the cornstarch quantity to achieve the correct consistency: if too thin, dissolve an additional half-teaspoon of cornstarch in cold water and stir in gradually; if too thick, add a small amount of warm stock and stir to incorporate.

Cultural Background

West Lake Beef Soup (西湖牛肉羹) is a beloved Cantonese dish named after the scenic West Lake in Hangzhou, though it has become thoroughly embedded in Hong Kong restaurant culture. It is a standard offering at Cantonese restaurants and cha chaan tengs across the city, frequently ordered as a starter or side dish. The silky, warming soup is naturally suited to care food adaptation as the thick starchy base already meets IDDSI Level 4 criteria with minimal modification.

Texture Tests

Fork drip test: The soup flows off the back of a tilted fork in a slow, thick stream — not in droplets and not freely flowing. This confirms Level 4 consistency.

Spoon tilt test: When a spoonful is tilted, the soup slides off slowly and falls in a thick dollop rather than running freely. It holds a mounded shape briefly before spreading.

Particle check: No visible chunks of beef or egg white larger than 0.4cm should remain. If larger particles are detected, pass the soup through a fine-mesh sieve and return to the pot to reheat.

Important Notes

• Stir the minced beef continuously when adding to the stock to prevent clumping — lumps of beef can become a choking hazard.
• Always add the cornstarch slurry to hot (not boiling) liquid; adding to a rolling boil causes uneven thickening.
• The egg whites should be drizzled in off the heat or at low heat to form fine, soft strands rather than firm curds.
• For individuals with egg allergy, the egg whites may be omitted — the soup remains at Level 4 through cornstarch thickening alone.

Storage and Reheating

Cool completely before refrigerating in a sealed container for up to 2 days. The soup thickens further on cooling — when reheating, add a small amount of warm stock or water and stir gently over medium heat until the desired consistency is restored. Do not boil vigorously after thickening, as this can break down the starch and cause the soup to thin.

Nutrition

Per serving approximately 160 kcal, 18g protein, 10g carbohydrate. Lean minced beef provides iron and B vitamins in addition to complete protein. The egg whites add additional protein with minimal fat. The starchy base is easy to swallow and gentle on the digestive system, making this an excellent meal for elderly individuals or those recovering from illness.