Ingredients
Scale
- 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