Dinner

Tomato Enoki Mushroom Soup Recipe

Byanna orden November 19, 2025November 19, 2025

Introduction

This Tomato Enoki Mushroom Soup is a comforting and flavorful bowl that’s perfect for any season. Combining tender enoki mushrooms with rich tomato and savory ground beef, it’s a wonderful way to enjoy a nutritious, warming meal in under an hour.

A white bowl filled with bright reddish-orange soup that looks clear and thin, with tiny oil droplets on the surface; inside the soup, there are many thin, pale yellow enoki mushrooms gathered in two small bunches, floating near the top, along with some thin slices of green onions spread in the broth; a white spoon rests inside the bowl, partly submerged in the soup, placed on the right side; the bowl is on a wooden mat, and a beige cloth with fringe edges is partially visible on the top left; the whole setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons oil
2 slices ginger
3 cloves garlic (smashed)
1/2 pound lean ground beef
1 (6-ounce) can tomato paste
6 cups low-sodium chicken stock
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon ground white pepper
1 tablespoon white vinegar
2 scallions (separated into whites and greens; whites cut into 2-inch pieces; greens thinly sliced)
3 packs enoki mushrooms

Instructions

Step 1: In a medium pot, heat the oil over medium heat until shimmering. Add the ginger and garlic, and cook for 2 minutes until fragrant.
Step 2: Add the ground beef and increase the heat to medium-high. Cook until the beef is no longer pink and starts sizzling, about 5 minutes.
Step 3: Stir in the tomato paste and cook for another 2 minutes to develop its flavor.
Step 4: Pour in the chicken stock, then add sugar, salt, white pepper, vinegar, enoki mushrooms, and the white parts of the scallions. Simmer for at least 15 minutes until the mushrooms soften and absorb the soup’s flavors.
Step 5: Garnish the soup with the sliced green parts of the scallions before serving. Enjoy your hearty soup hot!

Tips & Variations

For a vegetarian version, replace ground beef with diced firm tofu and use vegetable stock instead of chicken stock.
Adding a dash of soy sauce can enhance the umami flavor if desired.
If you prefer a thicker soup, simmer uncovered until it reduces to your preferred consistency.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. The mushrooms may soften further after storage, which is normal.

How to Serve

The image shows a pot filled with a rich reddish-brown broth as the base layer, clear but oily with small bubbles floating on the surface. Inside the broth, there are several bundles of light beige enoki mushrooms with thin stems and small caps, spread evenly around the pot. Bright green pieces of what looks like scallion or leek are scattered throughout, adding a fresh contrast in color. The texture of the mushrooms appears soft and delicate while the broth looks thick and steaming. The woman’s hand is not visible in this image. The pot edges are visible with a smooth surface, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms instead of enoki?

Yes, shiitake or button mushrooms can be used, but the texture and cooking time may vary. Enoki mushrooms give a delicate texture that is unique to this dish.

Can I prepare this soup without ground beef?

Absolutely. To keep it vegetarian, simply omit the beef and use vegetable stock instead. You might also add tofu or extra mushrooms for protein and texture.