Easy Tomato, Tofu, and Enoki Mushroom Soup Recipe

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  RATINGS

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  COOK TIME

  Prep 10m • Cook 15m

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  VIEWS

  347

1. tomato

   1 medium (about 6 oz / 170 g), peeled and diced

2. soft tofu

   8.8 oz (250 g), cut into ½-inch cubes

3. enoki mushrooms

   7 oz (200 g), trimmed and separated into small clusters

4. garlic

   1 clove (about 5 g), finely minced

5. vegetable oil

   1 tsp

6. water

   3 ⅓ cups (800 ml)

7. salt

   ¾ tsp (4 g)

8. cornstarch

   1 tsp, mixed with 1 tbsp cold water

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9. soy sauce (optional)

   ½ tsp

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10. chopped green onions (optional)

    for garnish

1. Step 1:

   Score the bottom of the tomato with an X, blanch in boiling water for 30 seconds, then transfer to cold water. Peel off the skin, then dice into ½-inch pieces. Set aside. Drain the tofu gently and cut into ½-inch cubes. Trim the tough base off the enoki mushrooms and separate them into small, even clusters — no need to chop.

   

2. Step 2:

   Heat oil in a medium saucepan over medium heat. Add minced garlic and stir for 30 seconds until fragrant — don’t let it brown.

   

3. Step 3:

   Add the diced tomato and cook for 3–4 minutes, stirring occasionally, until softened and slightly broken down.

   

4. Step 4:

   Pour in the water, raise heat to high, and bring to a gentle boil. Let bubble for 2 minutes to deepen the tomato flavor.

   

5. Step 5:

   Gently stir in the tofu cubes. Reduce heat to medium-low and simmer for 3 minutes — don’t stir too hard or the tofu will break apart.

   

6. Step 6:

   Stir in the enoki clusters and simmer for another 2 minutes until just tender but still springy.

   

7. Step 7:

   Give the cornstarch mixture a quick stir, then slowly drizzle it into the soup while stirring in a slow circle. Cook for 1 more minute until the broth turns lightly glossy and coats the back of a spoon.

   

8. Step 8:

   Stir in salt. Taste — it should be clean, tangy, and balanced. If using, add a splash of soy sauce (½ tsp) for extra depth, but it’s optional. Garnish with chopped green onions, if desired.

   

1. Drizzle starch slurry while stirring to prevent lumps and create a glossy broth.

2. Add a pinch of sugar when sautéing tomatoes to balance acidity and boost sweetness.

3. Don’t overcook enoki mushrooms; keep them crisp and springy for a better texture.

4. Add a few drops of sesame oil before serving for a more layered aroma.

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