Dinner

Tomato Enoki Mushroom Soup Recipe

ByJulian Dempsey October 18, 2025October 18, 2025

Introduction

This Tomato Enoki Mushroom Soup is a comforting and flavorful dish that combines the earthiness of enoki mushrooms with the rich taste of tomato and ground beef. It’s a simple yet satisfying soup perfect for any day you crave something warm and nourishing.

A white bowl filled with bright red-orange broth that looks oily and spicy, with two clusters of long, thin, cream-colored enoki mushrooms resting on top, accompanied by thinly sliced green onions scattered throughout the soup. A white spoon is partly submerged on the right side, lifting one cluster of mushrooms. The bowl is placed on a wooden board, with a beige textured cloth partially visible beneath. The background is a white marbled texture. 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, whites cut into 2-inch pieces and 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, stirring occasionally, until the beef is no longer pink and starts to sizzle, about 5 minutes.
Step 3: Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
Step 4: Pour in the chicken stock, then add sugar, salt, white pepper, vinegar, enoki mushrooms, and scallion whites. Bring to a simmer and cook for at least 15 minutes, allowing the mushrooms to soften and absorb the soup’s flavors.
Step 5: Garnish with the scallion greens before serving. Enjoy your nourishing bowl of tomato enoki mushroom soup!

Tips & Variations

For a vegetarian version, substitute the ground beef for diced firm tofu and use vegetable stock instead of chicken stock.
If you prefer a spicier kick, add a pinch of red chili flakes when cooking the ginger and garlic.
Using low-sodium chicken stock helps control the saltiness—you can always adjust seasoning at the end.

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. Avoid boiling to keep the enoki mushrooms tender.

How to Serve

A close-up view inside a pot showing a bright orange-red broth filled with several light beige enoki mushroom clusters spread evenly, their thin stems and tiny caps visible, along with chunky pieces of green onion floating on top. The liquid appears hot with slight bubbles and a shiny surface, and the pot's inner sides have a lightly textured look, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of tomato paste?

Fresh tomatoes can be used but will result in a thinner, less concentrated broth. If using fresh, simmer longer to reduce the liquid or add a small amount of tomato paste for depth.

What are enoki mushrooms and can I substitute them?

Enoki mushrooms are long, thin white mushrooms with a mild flavor and delicate texture. You can substitute them with thinly sliced shiitake or button mushrooms, but the texture will be a bit different.