Why Make This Recipe
Tomato Enoki Mushroom Soup is a delightful dish that warms the heart and satisfies the appetite. It brings together the rich flavors of tomatoes and lean ground beef with the delicate texture of enoki mushrooms. This soup is not only healthy but also easy to prepare, making it perfect for weeknight dinners or as a comforting meal on cold days. With its vibrant colors and delicious aroma, it’s a dish everyone will love.
How to Make Tomato Enoki Mushroom Soup
Ingredients
- 2 tablespoons oil
- 2 slices ginger
- 3 cloves garlic (smashed)
- 1/2 pound lean ground beef
- 1 (6-ounce) can tomato paste (see notes)
- 6 cups low-sodium chicken stock
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1 tablespoon white vinegar
- 2 scallions (separated into whites and greens; whites cut into 2-inch pieces; greens thinly sliced)
- 3 packs enoki mushrooms
Directions
- In a medium pot, heat the oil over medium heat until shimmering.
- Add the ginger and garlic, and cook for 2 minutes.
- Add the ground beef and increase the heat to medium-high. Cook until no longer pink and you start to hear the beef sizzling, about 5 minutes.
- Add the tomato paste and cook for another 2 minutes.
- Add the chicken stock, sugar, salt, white pepper, vinegar, enoki mushrooms, and scallion whites. Simmer for at least 15 minutes until the enoki mushrooms are soft and have absorbed some of the soup’s flavor.
- Garnish with the scallion greens and enjoy!
How to Serve Tomato Enoki Mushroom Soup
Serve Tomato Enoki Mushroom Soup hot, preferably in a bowl. It pairs well with a slice of crusty bread or a light salad on the side. For an extra touch, you can sprinkle some fresh herbs on top for added flavor and presentation.
How to Store Tomato Enoki Mushroom Soup
If you have leftovers, let the soup cool down completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 2 months. Just make sure to separate it into portions for easy reheating.
Tips to Make Tomato Enoki Mushroom Soup
- Feel free to adjust the spices according to your taste. If you like it spicier, consider adding some chili flakes.
- For a vegetarian version, you can replace the ground beef with chopped tofu or more vegetables like carrots or bell peppers.
- Use fresh enoki mushrooms for the best flavor and texture. If you can’t find them, any other mushroom variety can work too.
Variation
You can easily change the flavor profile of this soup. Consider adding herbs like basil or thyme for a more aromatic taste. You can also add different vegetables like spinach or kale for added nutrients and texture.
FAQs
Q: Can I use beef broth instead of chicken stock?
A: Yes, you can use beef broth for a richer flavor, but it will slightly change the taste of the soup.
Q: How can I make this soup gluten-free?
A: Check the label of the tomato paste and chicken stock to ensure they are gluten-free. Most brands offer gluten-free options.
Q: Is this soup suitable for freezing?
A: Yes, Tomato Enoki Mushroom Soup can be frozen. Just make sure to let it cool completely before placing it in the freezer.
Tomato Enoki Mushroom Soup
A delightful soup combining tomatoes, lean ground beef, and enoki mushrooms, perfect for weeknight dinners or colder days.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons oil
- 2 slices ginger
- 3 cloves garlic, smashed
- 1/2 pound lean ground beef
- 1 (6-ounce) can tomato paste
- 6 cups low-sodium chicken stock
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1 tablespoon white vinegar
- 2 scallions, separated into whites and greens (whites cut into 2-inch pieces, greens thinly sliced)
- 3 packs enoki mushrooms
Instructions
- Heat the oil in a medium pot over medium heat until shimmering.
- Add the ginger and garlic, and cook for 2 minutes.
- Cook the ground beef, increasing the heat to medium-high, until no longer pink and sizzling, about 5 minutes.
- Add the tomato paste and cook for another 2 minutes.
- Pour in the chicken stock, sugar, salt, white pepper, vinegar, enoki mushrooms, and scallion whites. Simmer for at least 15 minutes until the enoki mushrooms are soft and flavorful.
- Garnish with the scallion greens and enjoy!
Notes
For a vegetarian version, replace ground beef with tofu or more vegetables. Adjust spices to taste, adding chili flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
