West Lake soup (Xīhú niúròu gēng) from The Woks of Life: Recipes to Know and Love from a Chinese American Family (page 266) by Bill Leung and Kaitlin Leung and Judy Leung and Sarah Leung

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef flank steaks for boneless beef sirloin, and chicken and pork stock for low-sodium chicken stock.

  • JimCampbell on November 08, 2024

    This is a very good soup. We used 8 oz. of 80/20 hamburger since it's more customary to what we have seen at most Chinese restaurants. The dish came out great.....It calls for eight cups of stock. For two of us we would likely cut the stock back to four cups and adjust the other ingredients accordingly. Having said that, we are talking about adding won tons to the leftover soup.

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