Easy 30 minute Chinese homestyle soup - beef meatball and tofu soup ✨ Episode 6 of Goods Soups ✨ Growing up, mum always had some kind of soup on the hob - and this was one of the best. The dish may be beige and not look like much, but don’t underestimate her, she’s seriously delicious Serves 4 For the beef: 250g beef flank steak 1 tsp grated ginger 1 tbsp oyster sauce 1 tbsp light soy sauce 1/2 tsp white pepper 1 tbsp white vinegar 1/2 tsp salt 1 tbsp potato starch 1 tbsp sesame oil 1 egg 1 spring onion (only the whites) For the soup: 10g sliced ginger 1.2L water 300g medium-firm tofu 2 tbsp cornstarch 1 tbsp white vinegar 1 tbsp white pepper 1 tbsp chicken bouillon powder 2 eggs @Mama Yu and crispy shallots, to serve Add the beef, seasonings, sauces, whisked egg, and spring onion whites to a food processor. Blend until the mixture becomes smooth, sticky and slightly bouncy in texture. It should look like a thick paste, not chunky mince. Transfer to a bowl and let it rest for about 10 minutes if you have time - this helps the meatballs hold together. Heat a wok over medium-high heat and add the sliced ginger. Fry on its own for about 30 seconds until fragrant. Pour in the water, cover with a lid and bring to a gentle simmer. While the soup heats, slice the tofu into small blocks. Using a spoon or your hands, scoop and shape the beef mixture into small meatballs (they don’t need to be perfectly round). Gently drop the meatballs and tofu into the simmering soup. Cook for about 5 to 7 minutes, until the meatballs float and are cooked through. Season with white vinegar, white pepper, and chicken bouillon powder. Adjust to taste. Mix the cornstarch with 4 tbsp water to form a slurry, then slowly pour it into the soup while stirring to thicken. Separate the egg yolks to whites, whisk separately then pour into the soup separately and simmer until cooked and the ribbons form. Serve with chilli oil, crispy shallots and spring onion greens. - @xiensscran