Soupe tomate gochujang

Tags: Hiver Vegan Végétarien Été

Source: https://justinesnacks.com/caramelized-gochujang-tomato-soup/

Ingrédients

  • garlic cloves: 3

  • olive oil: 0.25 cup

  • can of tomatoes: 28 oz

  • soy sauce: 2 tbsp

  • rice vinegar: 2 tbsp

  • fresh ginger: 2 tablespoons

  • gochujang paste: 2 tbsp

  • vegetable stock: 2 cups

  • coconut milk: 13.5 oz

  • yellow onion: 1

Instructions

  1. Begin by slicing the yellow onion (1), grating the garlic cloves (3) and grating fresh ginger (2 tablespoons). Set these aside.

  2. Set a large pot or Dutch oven over medium heat and add olive oil (0.25 cup).

  3. Add in the sliced onion and cook, stirring occasionally, until slightly softened, 5-6 minutes. Then add in the gochujang paste (2 tbsp) and mix. Let the paste melt and caramelize around the onion, turning a shade darker in color, around 12 minute.

Note

2 tbsp of gochujang gives a very spicy soup, use only one if people are sensitive to spice.

Note

The longer you let it cook, the more its flavor profile will mellow and change.

  1. Add in the garlic and ginger and stir to combine. Cook for 3 minute or until the garlic is no longer raw.

  2. Add in the can of tomatoes (28 oz), soy sauce (2 tbsp), rice vinegar (2 tbsp) and stir. Pour in the vegetable stock (2 cups) and use an immersion blender to blend everything together.

  3. Add the coconut milk (13.5 oz) and stir until smooth and creamy. Bring this to a low simmer, cover, and let simmer for 45 minutes. The longer you let it simmer, the more the flavors will build. This is a great time to cook some rice or fry up some scallion pancakes to go with the soup.

  4. After the soup has simmered for 45 minute, taste and season with salt as preferred, but I find I never need any.

  5. To serve, portion into bowls and top with the tender herbs and chili crisp. Eat with steamed white rice, scallion pancakes, or a toasted milk bread.

Note

This can also be eaten as a cold soup in summer.