Tomato, Enoki Mushroom and Tofu Soup

Healthy Asian Style Vegan Tomato Soup

Ingredients for Tomato, Enoki Mushroom and Tofu Soup

  • Tomatoes- any type of tomatoes, as long as they’re sweet and meaty.
  • Silken Tofu- cut it into roughly 1.5×1.5×1.5 cm cubes. Silken tofu is also known as soft tofu, it has a smooth and “silky” appearance. It’s very light in texture with a wonderful, creamy mouthfeel and fatty flavor. Just a reminder, some silken tofu in Asian groceries contain eggs, don’t forget to check the label before purchasing. If you can’t find silken tofu in the shops, regular firm tofu is a replacement for this recipe. But Not firm tofu or extra-firm tofu!
  • Enoki Mushroom Enoki mushrooms are a healthy and delicious addition to my soup. I like to add enoki to my noodles soup like this one The Best Easy Vegan Ramen The taste of enoki mushrooms is mild and nutty. They are slightly crunchy, with a surprisingly meat-like texture for being plant-based.
  • Ginger- peeled and sliced, we only need 2–3 slices to boost the flavor. Discarded after finishing cooking.
  • Shallots( Scallion or Spring Onion)- We need 2–3 springs of shallots. Use the white parts for frying with tomatoes, the green parts for garnish.

Seasonings for the soup base

How to make Tomato Concasse

  1. For the first step you need to use a sharp knife to score an “X” on the bottom of each tomato.
  2. Drop the tomatoes into a bowl of hot boiling water for 10 seconds, take them out then plunge them into an ice bath for 10 seconds. Take out the tomatoes from the icy water and peel them gently.
  3. Cut tomatoes into quarters, use the knife to deseed the tomatoes and also remove the cores.
  4. Slice tomatoes into strips then cut them into bite-sized dices.

Step by Step Making Tomato, Enoki Mushroom and Tofu Soup

  1. Prepare tomato concasese by following the steps listed above( if you don’t mind tomato skin in your soup, you can just deseed the tomatoes and dice them smaller. ) Gently cut silken tofu into 1.5cm bite-sized cubes, also 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.
  4. Add all the seasonings into the broth( tomato paste, sesame oil, sugar, salt& white pepper)
  5. Put the lid on, bring it to a boil then turn the heat down. Let it simmer away for 10 minutes
  6. 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.




It’s all about Plant-Based Recipes! Hi! Nice to meet you! I’m the writer, cook, photographer and videographer behind

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Shu Chun

Shu Chun

It’s all about Plant-Based Recipes! Hi! Nice to meet you! I’m the writer, cook, photographer and videographer behind

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