Savory Tomato Enoki Mushroom Soup for Cozy Nights

This Tomato Enoki Mushroom Soup combines lean ground beef and enoki mushrooms, creating a quick and comforting meal perfect for chilly nights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Soups

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons vegetable oil or any neutral oil
1 tablespoon fresh ginger finely chopped
3 cloves garlic minced
1 pound lean ground beef can substitute with turkey or mushrooms
2 tablespoons tomato paste
4 cups low-sodium chicken stock can substitute with vegetable stock
1 teaspoon sugar optional
1 teaspoon salt
0.5 teaspoon ground white pepper or freshly ground black pepper
2 tablespoons white vinegar can substitute with rice vinegar or lemon juice

For Adding Texture & Flavor

3 stalks scallions use whites in the soup, greens for garnish
8 ounces enoki mushrooms or shiitake/button mushrooms

Equipment

Medium Pot

Method

Step‑by‑Step Instructions

Heat the oil in a medium pot over medium heat until shimmering.
Add ginger and garlic to the pot and sauté for about 2 minutes until fragrant.
Increase heat to medium-high, add ground beef, and cook for about 5 minutes until browned.
Stir in tomato paste and sauté for an additional 2 minutes.
Pour in chicken stock, add sugar, salt, white pepper, and vinegar. Toss in enoki mushrooms and scallion whites.
Bring to a gentle simmer and cook for about 15 minutes.
Ladle the soup into bowls and garnish with scallion greens.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 30mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove.

Tried this recipe?

Let us know how it was!