Tomato Enoki Mushroom Soup

Tomato Enoki Mushroom Soup is my answer to weeknights when I want a comforting meal that does not take much fuss. Inspired by the soul-warming broths at Chinese hotpot spots this recipe brings silky mushrooms savory beef and tangy tomatoes together in one easy pot. My family always comes back for second servings and I love how fast and flexible it is. If you crave something brothy and bright yet hearty enough for dinner this ticks all the boxes.

The very first time I whipped this together it turned a plain night into a little family feast. Now it is my rainy day go-to and everyone always asks what makes the soup taste so rich.

Gather Your Ingredients

• Oil: Adds sheen to the broth and helps bloom the aromatics. Use a neutral oil like canola or grapeseed for a clean taste.
• Fresh ginger slices: Bring warmth and a gentle bite. Select roots that are firm, smooth, and unwrinkled.
• Garlic: Gives robust flavor. Smash cloves to release the oils and use fresh for best results.
• Lean ground beef: Adds body and a rich savory undertone. Choose beef with good color and little visible fat.
• Tomato paste: Provides concentrated tanginess and beautiful red color. Look for thick paste with a short ingredient list, or swap for canned diced tomatoes for a chunkier effect.
• Low-sodium chicken stock: Makes up the bulk of the soup and controls the saltiness. Opt for stock with clear, simple ingredients or make your own for extra depth.
• Sugar: Balances out acidity from tomatoes. A pinch makes all the difference.
• Salt: Lifts and unifies the flavors. Use coarse kosher salt to avoid over salting.
• Ground white pepper: Gives gentle heat without overpowering the broth. Buy small quantities and use fresh for aroma.
• White vinegar: Sharpens the flavor and brings brightness. A mild white variety works best.
• Scallions: Both the whites and greens are used for layers of flavor. Look for bunches with crisp, upright tops.
• Enoki mushrooms: Offer beautiful crunch and soak up the broth. Choose bright white clusters without sliminess.

How to Make It

Prep the Aromatics:

Peel and slice the ginger and peel and lightly smash the garlic cloves to burst their surface. Set aside. This step unlocks their aroma and makes them mingle smoothly in the oil.

Sauté the Base:

Pour oil into a medium soup pot and heat over medium until shimmering not smoking. Add the ginger and garlic and cook for about 2 minutes stirring occasionally. You want the edges just starting to sizzle and turn fragrant not brown. This infuses the oil and sets the foundation of the soup.

Brown the Beef:

Add ground beef to the pot. Increase heat to medium-high. Using a spatula break up the meat into small pieces. Cook stirring every minute until all the pink disappears and you begin to hear lively sizzling about 5 minutes. Letting moisture evaporate at this stage helps the beef develop flavor.

Develop the Tomato Layer:

Stir in the tomato paste making sure it coats the beef. Let it cook with the mixture for another 2 minutes. This caramelizes the tomato sugars and gives the final soup a richer taste.

Simmer the Soup:

Pour in chicken stock add sugar salt ground white pepper vinegar and the scallion whites. Stir until everything is well mixed. Bring to a gentle simmer then add the trimmed enoki mushrooms. Lower the heat and let it all gently bubble uncovered for 15 minutes. During this time the mushrooms will soften and soak up broth flavor.

Finish and Serve:

Turn off the heat. Taste and adjust salt or pepper if needed. Ladle soup into bowls and top generously with fresh scallion greens for freshness and color. Enjoy while steaming hot.

The enoki mushrooms are hands down my favorite ingredient here. Their delicate texture transforms the soup and reminds me of the special family dinners we used to have at hotpot restaurants when I was a kid. I love watching my family slurp up the mushrooms before they even touch anything else.

Flavor Boosters

Letting the garlic and ginger cook gently in the oil helps release their full flavor without bitterness. For a richer soup, a splash of soy sauce is delicious. Be sure to trim the root base off the enoki mushrooms so they separate easily.

Serving Suggestions

This soup begs for a bowl of steamed jasmine rice to soak up the broth. You can also serve it with a handful of crispy wonton strips or a simple stir-fried green like bok choy. Add fresh cilantro or a dash of chili oil if you like some heat.

Creative Twists

This soup is very forgiving. Swap the ground beef for ground turkey or plant-based mince if you prefer a lighter or vegetarian version. If enoki mushrooms are hard to find substitute with oyster or shiitake mushrooms sliced thin. Tomato paste can be switched out for canned tomatoes if you want bits of tomato rather than a smooth broth.

Every pot I make of this soup disappears by the end of the night. It is simple but always loved and great for sharing.

Recipe FAQs

→ What are enoki mushrooms?

Enoki mushrooms are long, thin white mushrooms with a delicate texture and mild, slightly sweet flavor commonly used in Asian soups and hotpots.

→ Can I use fresh tomatoes instead of paste?

Yes, substitute the tomato paste with canned diced tomatoes, adjusting to taste for a fresher, lighter broth.

→ What type of meat works best?

Lean ground beef is used here for its rich flavor, but ground chicken or pork can also be substituted for a lighter option.

→ How can I make the broth vegetarian?

Replace chicken stock with vegetable stock and omit the beef. Add more mushrooms or tofu for substance.

→ What garnishes complement this dish?

Fresh scallion greens lend color and a mild, oniony finish, while a splash of vinegar brightens the flavors.