Chop the beef into tiny tiny cubes.
Marinate the beef with 1 tsp soy sauce, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper and 1 tbsp cornstarch. Mix well (skip this step if you are using leftover beef).
Chop the stems of the chinese kale into tiny cubes.
Soak the dried mushrooms to reconstitute and chop into tiny cubes.
Chop the spring onion finely.
Place soup stock in a big soup pot, add the beef, diced cabbage mustard and mushrooms.
Bring to a boil quickly.
Add 1 tsp salt, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper.
Bring everything to a boil again.
Thicken the soup with the cornstarch mixture. Do not pour the entire mixture inches Add by the spoonful and stir constantly to mix well.
When the soup has thickened to a consistency you like, stop adding.
Beat the egg white well.
Remove the soup from the stove.
Drizzle the beaten egg white into the soup, give it a good swirl and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	237.39 Kcal (994 kJ)
Calories from fat	49.51 Kcal
		% Daily Value*
Total Fat	5.5g	8%
Cholesterol	28.33mg	9%
Sodium	1943.24mg	81%
Potassium	1144.38mg	24%
Total Carbs	23.03g	8%
Sugars	7.17g	29%
Dietary Fiber	0.76g	3%
Protein	20.79g	42%
Vitamin C	5.1mg	9%
Iron	1.2mg	7%
Calcium	64.3mg	6%

Amount Per 100 g
Calories	39.42 Kcal (165 kJ)
Calories from fat	8.22 Kcal
		% Daily Value*
Total Fat	0.91g	8%
Cholesterol	4.7mg	9%
Sodium	322.67mg	81%
Potassium	190.02mg	24%
Total Carbs	3.82g	8%
Sugars	1.19g	29%
Dietary Fiber	0.13g	3%
Protein	3.45g	42%
Vitamin C	0.9mg	9%
Iron	0.2mg	7%
Calcium	10.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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