Chinese tomato beef soup (番茄肥牛汤)

Ingredients

• 1 tablespoon peanut oil ((or vegetable oil))
• 1 tablespoon ginger (, minced)
• 2 cloves garlic (, minced)
• 3 medium or 4 small (1 lb / 450 g) tomatoes (, diced)
• 2 cups chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce ((or soy sauce))
• 2 tablespoons tomato paste
• 1 teaspoon sugar ((or to taste))
• 12 oz (340 g) fatty beef (, thinly sliced (*Footnote 1))
• 1 pack (7 oz / 200 g) enoki mushrooms (, tough ends removed and separated into small batches (*Footnote 2))
• 1/4 teaspoon white pepper
• 2 green onions (, sliced)

Steps

1. 1

   Add oil to a 4 quart pot and heat over medium heat until hot. Add the ginger and garlic. Stir and cook for 30 seconds to release fragrance.

2. 2

   Add the tomatoes. Cook and stir until the tomatoes soften, 3 minutes or so.

3. 3

   Pour in the chicken broth, oyster sauce, and light soy sauce. Add the tomato paste and sugar. Cook until brought to a boil.

4. 4

   Add the beef slices. Let cook, while skimming off the foam and discarding it, until the soup is clear, 3 to 4 minutes.

5. 5

   Add the enoki mushrooms. Cook until the mushrooms are softened, 1 to 2 minutes.

6. 6

   Turn off the heat. Add the white pepper and green onions, and if needed, a pinch of salt to adjust the seasoning. Serve hot as a main dish, or a side dish for a multi-course meal.