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Tomato Enoki Mushroom Soup

Ultimate Comfort: Tomato Enoki Mushroom Soup to Savor

This Tomato Enoki Mushroom Soup is an umami-packed dish that’s both comforting and quick to whip up, making it a must-try for all soup lovers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Oil Provides necessary fat for sautéing and enhances flavor.
  • 1 tablespoon Ginger Adds warmth and spice to the broth.
  • 2 cloves Garlic Contributes aromatic flavor that elevates the dish.
  • 1 pound Lean Ground Beef Adds protein and depth; prefer lean to keep the soup light.
  • 3 tablespoons Tomato Paste Creates the rich tomato base for the soup.
  • 4 cups Low-Sodium Chicken Stock Acts as the flavorful base; ideal for reducing salt content.
  • 1 teaspoon Sugar Balances the acidity of tomatoes for a better taste.
  • 1 teaspoon Salt Enhances the overall flavor of the soup dramatically.
  • ½ teaspoon Ground White Pepper Offers a subtle peppery note that rounds out the flavors.
  • 1 tablespoon White Vinegar Adds brightness and acidity to balance the rich soup.
  • 2 scallions Scallions Provide fresh flavor; separate the white and green parts for layered taste.
  • 150 grams Enoki Mushrooms Contributes a delicate texture; choose fresh ones without condensation for the best results.

Equipment

  • medium pot

Method
 

Step-by-Step Instructions for Tomato Enoki Mushroom Soup
  1. Heat 2 tablespoons of oil in a medium pot over medium heat. Add 1 tablespoon of minced ginger and 2 cloves of minced garlic, cooking for about 2 minutes until fragrant and softened.
  2. Increase the heat to medium-high and add 1 pound of lean ground beef to the pot. Cook for approximately 5 minutes, breaking it apart with a wooden spoon as it browns.
  3. Stir in 3 tablespoons of tomato paste, allowing it to caramelize for about 2 minutes.
  4. Pour in 4 cups of low-sodium chicken stock, stirring well to combine. Add 1 teaspoon of sugar, 1 teaspoon of salt, and ½ teaspoon of ground white pepper, followed by 1 tablespoon of white vinegar, 150 grams of enoki mushrooms, and the white parts of 2 scallions.
  5. Reduce the heat to low and let the soup simmer for about 15 minutes, stirring occasionally.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 18gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

This soup can be adjusted to fit dietary preferences by swapping proteins, and fresh ingredients enhance overall flavor and texture.

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