This was really tasty. I doubled the recipe to make four servings for my lunch meal prep. I omitted spring onion/shallots and did not have ginger slices, so I used a 1/2 tsp of jarred minced ginger. I seasoned with salt and sugar while the tomato and enoki mushrooms were sautéing instead of during the boiling step, and added 1 tbsp ketchup in too for extra tomato-y flavor. I used mushroom bouillon instead of vegetable stock, used black pepper instead of white pepper, and used one less cup of water than the recipe suggested. This gave a nice consistency to the soup already so I did not add cornstarch. I also added spinach while the soup was boiling because I wanted more nutrition. Finally, I loved the pepperiness that the ginger added and it went so well with the black pepper, so I added a good portion more black pepper for an extra warming kick.
