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–+ servings
Tomato Enoki Mushroom Soup

Tomato Enoki Mushroom Soup: A Cozy Umami Delight

This Tomato Enoki Mushroom Soup is a comforting, umami-rich dish perfect for busy weeknights, featuring ground beef and delicate enoki mushrooms.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons vegetable or sesame oil For sautéing ingredients
  • 1 tablespoon fresh ginger Minced
  • 3 cloves garlic Minced
  • 1 pound lean ground beef Or substitute with turkey or plant-based protein
  • 2 tablespoons tomato paste Can replace with a 28-ounce can of diced tomatoes
  • 4 cups low-sodium chicken stock Or use vegetable stock for vegetarian option
  • 1 teaspoon sugar Adjust to taste
  • 1 teaspoon salt Adjust to taste
  • 1/2 teaspoon ground white pepper Black pepper can substitute
  • 1 tablespoon white vinegar Can substitute with lemon juice
For the Garnish
  • 8 ounces enoki mushrooms Fresh or other mushrooms if necessary

Equipment

  • medium-sized pot

Method
 

Step‑by‑Step Instructions
  1. Heat the oil in a medium-sized pot over medium heat until shimmering.
  2. Add minced ginger and garlic, stirring for 2 minutes until fragrant.
  3. Increase heat to medium-high, add ground beef, and sauté for 5 minutes until browned.
  4. Incorporate tomato paste and stir continuously for 2 minutes.
  5. Pour in chicken stock, sugar, salt, pepper, and vinegar; stir to combine.
  6. Add enoki mushrooms and scallion whites, reduce to a simmer, and cook for 15 minutes.
  7. Ladle soup into bowls and garnish with scallion greens.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

Leftovers can be stored in the fridge for up to 3 days. For freezing, use freezer-safe containers and avoid adding scallions until reheating.

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