I really hope to never use the term “fusion food, unless it’s with a degree of irony. For that reason, I’ll describe this dish as hybrid food at it’s most comforting. Think Heinz Cream of Tomato Soup with a suggestion of a Korean Kimchi Jjigae. It’s everything you need to warm your cockles.
This soup is tangy, fiery and funky and perfect with a Kimchi Grilled Cheese Sandwich as a dunking device.
Tomato & Kimchi Soup
Course: lunch, DinnerCuisine: KoreanDifficulty: Easy4
servings30
minutes45
minutesThis soup is tangy, fiery and funky and perfect with a Kimchi Grilled Cheese Sandwich as a dunking device.
Ingredients
1 tbsp vegetable oil
1 tbsp toasted sesame oil
1 onion, chopped
2 cloves garlic, crushed
1 celery stick, chopped
1 large carrot, chopped
1 red pepper, chopped
1 tbsp gochujang paste
1 tsp brown sugar
2 tbsp kimchi juice (use 1 tbsp rice wine vinegar if you don’t have enough juice)
1 tbsp fish sauce
1 tbsp soy sauce
2 400g tin chopped tomatoes
100 ml whole milk
- Garnish
kimchi, roughly chopped
coriander, chopped
black sesame seeds
Directions
- Heat the oils in a large pan and then add the onions, garlic, celery and carrots. Fry gently until the onions are softened. Boil a full kettle.
- Stir in the gochujang paste, sugar, kimchi juice (or rice wine vinegar), fish sauce, soy sauce and tinned tomatoes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 10-15 minutes until the vegetables are completely soft. Purée with a stick blender until very smooth.
- Season to taste and add more soy suace or a pinch of sugar if it needs it. Pour and stir in the milk just before serving and garnish with chopped kimchi, coriander keaves and black sesame seeds.
- Delicious served with Kimchi Grilled Cheese.
