The Salty Whisk

Caramelized Gochujang Tomato Soup

Name: Caramelized Gochujang Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 1 large yellow onion (sliced, 12 ounces); 2 tablespoons freshly grated ginger; 3 garlic cloves (grated); 1/4 cup extra-virgin olive oil; 2 tablespoons gochujang paste (3 tablespoons if you like heat); 1 28-ounce can whole plum tomatoes; 2 tablespoons soy sauce; 2 tablespoons rice wine vinegar; 2 cups vegetable stock (or 2 teaspoons Better than Bouillon vegetable base whisked into 2 cups of warm water); 1 13.5-ounce can of full-fat coconut milk; Assorted tender herbs (like dill, mint, cilantro, scallions); Chili crisp; Cooked white rice or scallion pancakes

Asian

Soup

Vegetable

4 servings

porzioni

15 minutes

tempo di preparazione

45 minutes

tempo totale

Inizia a Cucinare

Ingredienti

1 large yellow onion (sliced, 12 ounces)

2 tablespoons freshly grated ginger

3 garlic cloves (grated)

1/4 cup extra-virgin olive oil

2 tablespoons gochujang paste (3 tablespoons if you like heat)

1 28-ounce can whole plum tomatoes

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 cups vegetable stock (or 2 teaspoons Better than Bouillon vegetable base whisked into 2 cups of warm water)

1 13.5-ounce can of full-fat coconut milk

Assorted tender herbs (like dill, mint, cilantro, scallions)

Chili crisp

Cooked white rice or scallion pancakes

Istruzioni

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

Set a large pot or Dutch oven over medium heat and add 1/4 cup of olive oil.

Add in the sliced onion and cook, stirring occasionally, until slightly softened, 5-6 minutes. Then add in the gochujang paste and mix. Let the paste melt and caramelize around the onion, turning a shade darker in color, around 10-12 minutes. (The longer you let it cook, the more its flavor profile will mellow and change).

Add in the garlic and ginger and stir to combine. Cook for 2-3 minutes or until the garlic is no longer raw.

Add in the 28-ounce can of tomatoes, 2 tablespoons soy sauce, 2 tablespoons rice vinegar and stir. Pour in the vegetable stock and use an immersion blender to blend everything together.

Add the 13.5-ounce can of coconut milk 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.

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

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

See Cheesy Scallion Pancake recipe for scallion pancakes listed here.