Ingredients
Scale
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion (diced)
- 3 garlic cloves (thinly sliced or chopped)
- 2 teaspoons freshly grated ginger
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon rice apple vinegar
- 1 1/2 pounds cherry tomatoes or vine tomatoes (halved)
- 1 cup vegetable stock
- 1/2 cup full-fat coconut milk (plus extra for serving)
- Assorted tender herbs (dill, mint, cilantro, scallions)
- Chili crisp
Instructions
- In a medium Dutch oven, heat olive oil over medium heat.
- Add diced onion and sauté for 5-6 minutes until softened.
- Stir in garlic and ginger, then add gochujang. Cook for another 5-6 minutes until caramelized.
- Incorporate halved tomatoes, soy sauce, and vinegar. Cook for 10-11 minutes until tomatoes burst.
- Pour in vegetable stock and simmer for 8-10 minutes. Blend until mostly smooth.
- Stir in coconut milk and adjust seasoning if necessary.
- Serve topped with fresh herbs and chili crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 bowl (approx. 1 ½ cups or 360g)
- Calories: 230
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg