Tomato Enoki Mushroom Tofu Soup

February 9, 2022
This recipe was originally published on joyfuldumplings.com.
If you love the creamy savoriness of a tomato soup and tangy notes and rich textures of a Chinese tofu and mushroom soups, you'll love this homemade tomato, enoki mushroom, and tofu soup. It's loaded with fresh tomatoes, full of nutrients, and packed with rich and delicious flavor. Warm, cozy, and comforting yet also luxurious and elegant.
tofu soup

Tomato Enoki Mushroom Tofu Soup

Recipe Type: Soups and Stews
utensils YIELDS 2 servings
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  • 2 ripe tomatoes
  • 200 g silken tofu
  • 80 g enoki mushrooms
  • 2 slices ginger
  • 2 sprigs spring onion (scallion or shallot)
  • 1 cup vegetable broth
  • 2 cups water
  • 1 tbsp cooking oil
  • 2 tbsp tomato paste
  • 1 tbsp organic sugar
  • 1 tsp sesame oil
  • 1 tsp salt
  • 1/4 tsp ground white pepper
  • 1 1/2 tbsp cornstarch
  • 2 tbsp water
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Directions

1. Prepare tomato concasse. Concasse is a French term meaning peeling, deseeding, and chopping a tomato. Using a sharp knife, score an X on the bottom of each tomato. Drop the tomatoes into a bowl of hot boiling water for 10 seconds. Take them out and then plunge into an ice bath from 10 seconds. Take out the tomatoes and peel them gently. Cut tomatoes into quarters and deseed and remove watery cores. Slice into strips then cut into bite-sized dices.

If you don’t mind tomato skin in your soup, you can just deseed the tomatoes and dice them smaller.

2. Gently cut silken tofu into 1.5 cm bite-sized cubes. Chop enoki mushrooms into 2 cm long and thinly slice shallot ( spring onion), the white part for cooking, the green part for garnish.

2. Heat 1 tablespoons oil in a heavy-based pot or saucepan over medium heat. Add the tomato concasse, sliced shallot and enoki mushroom, saute for 2–3 minutes until the tomatoes are softened.

3. Pour vegetable broth (stock) and water into the pot. Add all the seasonings into the broth (tomato paste, sesame oil, sugar, salt and white pepper).

4. Put the lid on, bring it to a boil then turn the heat down. Let it simmer away for 10 minutes

5. After 10 minutes, add silken tofu cubes into the soup, also make the cornstarch slurry by mixing cornstarch and water in a small bowl. Use a spoon or a ladle to slowly swirl the soup in a whirlpool motion. Keep swirling as you pour in the cornstarch slurry until well incorporated, bring it to a boil then serve with sliced shallot (green onion) on the top.

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Photo: Shu-Chun Chuang


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