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ImpossibleTM Beef & Tofu Soup

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  • 4

    Servings
  • Super Easy
  • 15

    Ingredients
  • 15 min

    Preparation
  • 15 min

    Cooking
  • 30 Total Time

    Total Time

It’s not often that you encounter a soup named after a body of water, but it’s probably a good sign. Commonly viewed as a more deluxe version of egg drop soup, West Lake Soup originated in the Zhejiang region in Hangzhou, China, taking its name from the beautiful freshwater lake found there.

A few quick notes on the ingredients before you start. The meat marinade includes Shaoxing wine, which is a Chinese fermented wine made from rice. It should be relatively easy to find, but you can also substitute mirin, dry sherry, or cooking sake if need be. As you may have guessed, choy sum is closely related to bok choy. It has smaller and slimmer stalks with broad leaves, similar to Chinese broccoli. Choy sum has a milder, more delicate flavor than bok choy, but if you’re having trouble finding some, bok choy is perfectly fine to use, although you may want to slice more of the bottom stems off before dicing it up to ensure a leafier ratio.

This soup takes just a few minutes to get going. Start by dicing up the tofu, choy sum, and mushrooms before moving onto marinating the Impossible™ Beef made from plants. Once you’ve got the broth going, stir in the shiitake mushroom powder, crumble in the Impossible Beef made from plants, place the tofu & veggies in, and cook for about 5 minutes. The potato mixture comes next, but make sure you mix it with the two tablespoons of water before adding it to the broth. Oh, and one last thing: Turn the heat off before adding in the egg whites, so they don’t get overcooked. This soup is often served as a starter, but we’d rather not restrict such a delightful dish, so serve it however you like!

15 Ingredients

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  • 1 Package Impossible Beef
  • 1 Box of Vitasoy Sansui Silken Organic Tofu
  • 4 Fresh Shitake Mushrooms
  • 4 Pieces of Choi Sum
  • Coriander To Taste
  • 1 Egg White
  • 1 Tablespoon Mushroom Powder
  • 1 Teaspoon Salt
  • 1/2 Teaspoon White Pepper
  • 2 Teaspoons Soy Sauce
  • 1 Teaspoon Shaoxing Wine
  • 1/2 Teaspoon White Pepper
  • 1 Teaspoon Potato Starch
  • 2 Tablespoons Potato Starch
  • 2 Tablespoons Water
5 steps
  1. PREP YOUR INGREDIENTS

    Ingredients used

    • 1 Box of Vitasoy Sansui Silken Organic Tofu
    • 4 Fresh Shitake Mushrooms
    • 4 Pieces of Choi Sum

    Cut tofu, shitake mushroom and choi sum into diced pieces.

  2. MARINATE THE IMPOSSIBLE

    Ingredients used

    • 1 Package Impossible Beef
    • 2 Teaspoons Soy Sauce
    • 1 Teaspoon Shaoxing Wine
    • 1/2 Teaspoon White Pepper
    • 1 Teaspoon Potato Starch

    Add all the marinade ingredients and Impossible™ Beef in a bowl, mix and set aside.

  3. MAKE THE SOUP

    Ingredients used

    • 1 Tablespoon Mushroom Powder
    • 1 Teaspoon Salt
    • 1/2 Teaspoon White Pepper

    Bring a pot of water to the boil and mix in the mushroom powder. Crumble in the marinated Impossible Beef, shitake mushrooms, choi sum and tofu. Cook for 5 minutes and season with salt and pepper to taste.

  4. FINISH IT OFF

    Ingredients used

    • 1 Egg White
    • 2 Tablespoons Potato Starch
    • 2 Tablespoons Water

    Stir in potato starch slurry (mix potato starch and water together) and cook until the soup has thickened. Remove from heat and slowly add in the egg white*, mix well. *Omit the egg white to make it 100% plant-based

  5. SERVE AND ENJOY

    Ingredients used

    • Coriander To Taste

    Garnish with some fresh coriander. Makes 3-4 servings.