Description
This Tomato Enoki Mushroom Soup is a savory, comforting dish that combines lean ground beef, tomato paste, and delicate enoki mushrooms in a flavorful chicken stock broth. Infused with ginger, garlic, and scallions, it’s a perfect warm meal that’s both hearty and nutritious, ready in just 45 minutes.
Ingredients
Soup 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 aromatics: In a medium pot, heat the oil over medium heat until shimmering. Add the ginger slices and smashed garlic cloves, cooking for 2 minutes until fragrant.
- Cook ground beef: Add the lean ground beef to the pot and increase heat to medium-high. Cook the beef, stirring occasionally, until no longer pink and sizzling, about 5 minutes.
- Add tomato paste: Stir in the tomato paste and continue to cook for another 2 minutes to deepen the flavor.
- Simmer soup: Pour in the low-sodium chicken stock, then add sugar, salt, ground white pepper, white vinegar, enoki mushrooms, and the white parts of the scallions. Lower the heat and simmer gently for at least 15 minutes until the enoki mushrooms are tender and have absorbed the broth’s flavor.
- Garnish and serve: Remove from heat, garnish the soup with the thinly sliced green parts of the scallions, and serve hot.
Notes
- Use low-sodium chicken stock to better control the saltiness of the soup.
- Tomato paste adds a rich umami flavor; if unavailable, you can substitute with crushed tomatoes but adjust cooking time accordingly.
- Enoki mushrooms are delicate; avoid overcooking to maintain their texture.
- This soup can be made with ground turkey or chicken as a leaner alternative to beef.
- For a vegetarian version, substitute chicken stock with vegetable stock and omit the ground beef.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
