Classic Tomato Tofu Beef Soup

A comforting and vibrant soup featuring tender blanched beef, soft tofu, and enoki mushrooms in a rich, savory tomato broth. Perfect for a quick weeknight meal.

Ingredients

• 300 g thinly sliced beef
• 300 g soft tofu, cubed
• 150 g enoki mushrooms
• 3 medium tomatoes, chopped
• 3 cloves garlic, minced
• 1 tbsp cooking oil
• 1/4 tsp white pepper powder
• to taste salt
• optional green scallions, chopped

Instructions

1. 1Blanch the sliced beef

   

   Place the thinly sliced raw beef onto a large slotted spoon and submerge it into a pot of rapidly boiling water. Blanching the beef quickly helps remove surface impurities, ensuring a clean and clear flavor for the final soup.

   Tip: Keep the blanching time very brief—just until the beef begins to change color—so that the meat stays tender.
2. 2Scoop out the blanched beef

   

   Once the beef slices have turned opaque and light brown, use a large slotted ladle and chopsticks to carefully lift them out of the boiling broth. Set the beef aside in a separate bowl for later assembly.

   Tip: Do not throw away the cooking liquid; it now forms a flavorful beef broth base that will be skimmed and reused.
3. 3Skim the broth

   

   Use a ladle to carefully skim off the brown foam and impurities that rise to the surface of the boiling beef broth. This helps to ensure the broth remains clear and clean-tasting.

   Tip: Keep a small bowl of water nearby to dip and clean the ladle between scoops.
4. 4Heat cooking oil in the pan

   

   Pour an appropriate amount of cooking oil from its container into a clean, flat-bottomed black frying pan on the stovetop. Heat the oil over medium heat to prepare the pan for the aromatics.

   Tip: Make sure the pan is completely dry before adding the oil to prevent any hot grease from splattering.
5. 5Stir-fry the minced garlic

   

   Add the minced garlic into the heated pan with oil. Stir-fry steadily over medium heat until the garlic releases its fragrance and turns a light golden color.

   Tip: Garlic burns easily and can turn bitter, so keep it moving constantly and be ready to introduce the next ingredient quickly.
6. 6Add the chopped tomatoes

   

   Pour the chopped raw red tomatoes from a green bowl directly into the frying pan containing the fragrant, stir-fried garlic. Stir the ingredients together to combine well.

   Tip: Add a small pinch of salt at this stage to help the tomatoes break down more quickly and release their natural juices.
7. 7Stir-fry the tomatoes

   

   Add the chopped tomatoes to the pan and stir-fry them using a wooden spatula. Cook until the tomatoes begin to soften, break down, and release their rich, savory juices.

   Tip: Mashing the tomatoes slightly with the back of the spatula will help them break down faster and create a richer sauce base.
8. 8Add the beef broth

   

   Pour the reserved clear beef broth back into the pan directly over the stir-fried tomato mixture to form the soup base.

   Tip: Pour the broth in gently to avoid splashing the hot tomato mixture.
9. 9Season with salt

   

   Sprinkle salt from a measuring spoon into the bubbling tomato broth to enhance the flavors of the soup base.

   Tip: Start with a small amount of salt, as you can always adjust and add more later after tasting the simmered soup.
10. 10Add white pepper

    

    Shake white pepper powder from a seasoning bottle into the bubbling soup mixture to add a subtle, warm spiciness and aromatic kick.

    Tip: White pepper is preferred over black pepper in this dish to maintain the vibrant color of the soup without dark specks.
11. 11Add enoki mushrooms

    

    Place a generous handful of fresh enoki mushrooms into the simmering tomato soup, spreading them evenly to cook.

    Tip: Make sure to trim off the root end of the enoki mushrooms and separate the strands slightly before adding them to the soup.
12. 12Add the soft tofu

    

    Gently add the cubed soft white tofu from the clear bowl into the pan with the enoki mushrooms and tomato soup. Allow it to sit in the simmering broth to absorb the savory flavors.

    Tip: Slide the tofu in carefully to keep the delicate cubes from breaking.
13. 13Return the blanched beef

    

    Gently return the previously blanched beef slices into the boiling tomato soup using a slotted ladle. Make sure the beef is distributed evenly alongside the tofu and enoki mushrooms to absorb the savory flavors of the broth.

    Tip: Do not overcook the beef at this stage; it only needs a brief moment to reheat and blend with the soup since it was already blanched.
14. 14Gently stir the soup

    

    Use a wooden spatula to carefully stir the blanched beef, tofu cubes, and enoki mushrooms into the bubbling tomato soup base, ensuring all ingredients are evenly distributed.

    Tip: Stir with a gentle folding motion to keep the soft tofu cubes intact.
15. 15Garnish with green scallions

    

    Garnish the hot, simmering soup by sprinkling freshly chopped green scallions over the top right before serving. This adds a vibrant burst of color and a fresh, aromatic finish to the dish.

    Tip: Turn off the heat immediately after adding the scallions to keep them bright green and prevent them from becoming mushy.

Storage & Reheating

Burn It Off

Frequently Asked Questions