Tomato Enoki Mushroom Soup (Print-Friendly Version)
A vibrant blend of tomato, enoki mushrooms, and beef in a fragrant Chinese-style broth.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 tablespoons oil
02 -
2 slices fresh ginger
03 -
3 cloves garlic, smashed
04 -
0.5 pound lean ground beef
05 -
1 can (6 ounces) tomato paste
06 -
6 cups low-sodium chicken stock
07 -
2 teaspoons granulated sugar
08 -
1 teaspoon salt
09 -
0.125 teaspoon ground white pepper
10 -
1 tablespoon white vinegar
11 -
2 scallions, whites cut into 2-inch pieces, greens thinly sliced
12 -
3 packs enoki mushrooms
# How to Make It:
01 -
Heat oil in a medium pot over medium heat until shimmering. Add ginger and smashed garlic, then cook for 2 minutes to release fragrance.
02 -
Add lean ground beef to the pot. Increase to medium-high heat and cook, breaking apart the meat, until thoroughly browned and starting to sizzle, about 5 minutes.
03 -
Add tomato paste to the beef and stir continuously, allowing it to cook for an additional 2 minutes.
04 -
Pour in chicken stock. Add sugar, salt, ground white pepper, white vinegar, enoki mushrooms, and scallion whites. Bring to a simmer and allow to cook gently for at least 15 minutes until the mushrooms are tender and have absorbed the broth.
05 -
Remove from heat. Garnish with thinly sliced scallion greens before serving.
# Extra Tips:
01 -
You may substitute the tomato paste with a 28-ounce can of diced tomatoes for a chunkier texture and more pronounced tomato flavor.