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

Tomato & Kimchi Soup

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Course: lunch, DinnerCuisine: KoreanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes

This 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.

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