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 1/2 pounds cherry tomatoes or vine tomatoes (halved)
- 1 tablespoon soy sauce
- 1 tablespoon rice apple vinegar
- 1 cup vegetable stock
- 1/2 cup full-fat coconut milk (plus extra for serving)
- Assorted tender herbs (dill, mint, cilantro, scallions, for serving)
- Chili crisp (for serving)
Instructions
- Heat olive oil in a Dutch oven over medium heat.
- Sauté diced onion until softened (5–6 minutes).
- Add garlic and ginger; stir in gochujang and cook for 5–6 minutes until caramelized.
- Incorporate halved tomatoes, soy sauce, and vinegar; cook until tomatoes burst (10–11 minutes).
- Stir in vegetable stock and simmer for 8–10 minutes.
- Blend soup until smooth but slightly textured.
- Mix in coconut milk; adjust seasoning as needed.
- Serve garnished with fresh herbs and chili crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 8g
- Sodium: 660mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg