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Tomato Enoki Mushroom Soup

Delicious Tomato Enoki Mushroom Soup for Cozy Nights

Enjoy a comforting Tomato Enoki Mushroom Soup, rich in flavor and perfect for cozy nights, featuring savory ground beef and fresh enoki mushrooms.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Oil Adds richness and helps in cooking aromatics.
  • 2 slices Ginger Provides warmth and a hint of spice.
  • 3 cloves Garlic Enhances the flavor profile with savory aroma.
  • 0.5 pound Lean Ground Beef Contributes protein and umami; opt for lean.
  • 1 can (6 ounces) Tomato Paste Key for the rich tomato base; substitute with diced tomatoes.
  • 6 cups Low-Sodium Chicken Stock Provides the soup's savory base.
  • 2 teaspoons Sugar Balances acidity from tomatoes.
  • 1 teaspoon Salt Enhances overall flavor.
  • 0.125 teaspoon Ground White Pepper Adds mild heat without overwhelming flavor.
  • 1 tablespoon White Vinegar Brightens the soup.
For the Garnish
  • 2 Scallions Separated into whites and greens for garnishing.
  • 3 packs Enoki Mushrooms Main ingredient; should be fresh and crisp.

Equipment

  • medium pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of oil in a medium pot over medium heat until shimmering, about 2 minutes. Add 2 slices of ginger and 3 smashed garlic cloves, allowing them to infuse their flavors for 2 minutes.
  2. Increase heat to medium-high and add ½ pound of lean ground beef to the pot. Cook the beef, breaking it apart, until it is no longer pink and sizzling, about 5 minutes.
  3. Stir in 1 can (6 ounces) of tomato paste and cook for an additional 2 minutes, allowing the paste to caramelize slightly.
  4. Carefully pour in 6 cups of low-sodium chicken stock along with 2 teaspoons of sugar, 1 teaspoon of salt, and ⅛ teaspoon of ground white pepper. Add 1 tablespoon of white vinegar, stir to combine, and simmer for about 5 minutes.
  5. Add 3 packs of fresh enoki mushrooms and the whites of 2 scallions to the pot. Stir gently and simmer for at least 15 minutes.
  6. Taste the soup and adjust seasoning if needed, then ladle it into bowls. Garnish with the green parts of the scallions and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 7mgCalcium: 50mgIron: 3mg

Notes

For best texture, add any fresh enoki mushrooms just before serving if you plan to enjoy the soup over multiple days.

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