Soak the shiitake mushroom in one cup of water for at least 30 minutes. Squeeze out the water and reserve it for later. Dice the shiitake mushroom.

Cut the tofu into smaller cubes

Pound the ground beef. Transfer it into a large bowl then add grated ginger, 1/4 tsp of corn starch, egg yolk and a pinch of salt to taste. Mix well. Let it sit for 10 minutes.

In a pot, add 1 tbsp spoon of oil and sauté the shiitake mushroom until it becomes fragrant.

Add the ground beef and continue to sauté until the meat is fully cooked. Make sure to break up the beef into fine pieces

Add the tofu and bring the soup to a boil

When the soup starts to boil, mix the remaining corn starch with an equal amount of water then add into the soup. Stir well and wait until the soup thickens.

Beat the egg white and add it into the soup. Stir the soup well to make the egg white swirl.

Serve the Soup: Add cilantro to a soup bowl then pour the west lake beef soup over.

See my instruction video: https://youtu.be/cW816dqWlRM