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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Tomato and enoki mushroom soup is a sour and sweet soup perfectly combined from 2 ingredients. The soup has an eye-catching color, an appealing aroma, and will surely be a wonderful dish for family meals. Today, let’s join TasteVN in the kitchen to make it!
Ingredients for Tomato and Enoki Mushroom Soup Serves 4 people
Tomatoes 2 pieces Enoki mushrooms 50 grams Shallots 3 bulbs Cooking oil 1 teaspoon Filtered water 1 liter Common seasoning a little (salt/sugar/MSG/seasoning powder/ground pepper)
How to choose fresh ingredients
How to choose fresh tomatoes
- Naturally ripe tomatoes have a plump skin and bright red color. If you look closely, you can see speckles in the flesh through the skin. When cut, the flesh will be bright red with yellow seeds.
- Choose firm tomatoes; avoid soft ones as they spoil quickly and bruise easily.
- If the stem of the tomato is fresh green and tightly attached to the body, it means the fruit is naturally ripe.
- Compared to naturally ripe tomatoes, chemically treated tomatoes usually lack aroma, are not red, and are quite hard. When cooked, they take a long time to soften, contain little pulp, and have a pale red color.
How to choose fresh and delicious enoki mushrooms
- Fresh and delicious enoki mushrooms usually have a creamy white color, the stems do not have black spots, and they have a slightly brown color. Additionally, the caps are firm and tightly attached to the stems.
- Avoid buying mushrooms that are slimy, damaged, have roots that are separated and crumbling, as these are types of mushrooms that are spoiled and cannot be used.
- You should limit buying enoki mushrooms that have a moldy surface, and when smelling, if you detect a strange odor, it could be enoki mushrooms that have been excessively sprayed with pesticides.
How to make Enoki Mushroom Tomato Soup
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Prepare the ingredients
Wash the tomatoes with water, remove the stems, and cut them into wedges.
Cut off the roots of the enoki mushrooms, soak them in saltwater for about 10 – 15 minutes. Then, rinse the mushrooms with clean water and let them drain.
Peeled shallots should be washed clean and crushed with 1/2 teaspoon of ground pepper.
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Cooking soup
Place a pot on the stove, add 1 teaspoon of cooking oil and heat over medium heat.
When the oil just starts to smoke, add the minced onion and pepper and sauté until golden and fragrant. At this point, add the tomatoes and stir until slightly soft, then add 1 liter of filtered water and bring to a boil.
Next, season the soup with a mixture of spices including: 1 teaspoon of salt, 1 teaspoon of seasoning powder, 1/2 teaspoon of sugar, and 1/2 teaspoon of monosodium glutamate. Stir well to dissolve the spices.
When the water boils, add the enoki mushrooms and cook for about 2 – 3 minutes until the mushrooms are tender, taste again for seasoning, then turn off the heat.
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Final Product
Tomato enoki mushroom soup has an eye-catching orange-yellow color and a fragrant aroma that is very appealing. The soup has the sour taste of tomatoes combined with the sweetness of the crunchy mushrooms. This soup is very refreshing for meals on hot sunny days.
The dish tomato and enoki mushroom soup is deliciously sweet and sour, not only easy to eat but also provides a lot of nutrients for your family’s meal. Let’s make it with TasteVN!
