Ingredients
Vegetables and Aromatics
- 1 large yellow onion (sliced, 12 ounces)
- 2 tablespoons freshly grated ginger
- 3 garlic cloves (grated)
Liquids and Pastes
- 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
To Serve
- Assorted tender herbs (like dill, mint, cilantro, scallions)
- Chili crisp
- Cooked white rice or scallion pancakes
Instructions
- Prepare Aromatics: Begin by slicing the yellow onion into thin slices, then grate the garlic cloves and fresh ginger. Set these aside for use in the cooking process.
- Heat Oil and Cook Onions: Place a large pot or Dutch oven over medium heat and add 1/4 cup of extra-virgin olive oil. Add the sliced onions and cook, stirring occasionally, until they soften and start to become translucent, about 5 to 6 minutes.
- Caramelize with Gochujang: Add 2 tablespoons of gochujang paste to the softened onions and mix thoroughly. Allow the paste to melt and caramelize around the onions, stirring occasionally until the mixture deepens in color and mellows in flavor, about 10 to 12 minutes.
- Add Garlic and Ginger: Incorporate the grated garlic and ginger into the pot, stirring well to combine. Cook this mixture for 2 to 3 minutes until the raw smell of garlic disappears.
- Add Tomatoes and Seasonings: Pour in the can of whole plum tomatoes along with 2 tablespoons each of soy sauce and rice wine vinegar. Stir these ingredients together to combine the flavors.
- Blend the Soup: Add 2 cups of vegetable stock to the pot. Using an immersion blender, carefully blend the soup mixture until smooth and homogenous.
- Add Coconut Milk and Simmer: Stir in the full can of coconut milk until the soup turns creamy and smooth. Bring the mixture to a low simmer, then cover and let cook gently for 45 minutes to develop deep, integrated flavors. Use this time to prepare accompanying dishes such as steamed rice or scallion pancakes.
- Season and Taste: After simmering, taste the soup and adjust seasoning with salt if needed. However, the blend of ingredients typically provides enough seasoning without extra salt.
- Serve: Ladle the soup into bowls and garnish generously with assorted tender herbs like dill, mint, cilantro, or scallions. Add a drizzle or spoonful of chili crisp on top for heat and texture. Serve alongside steamed white rice, scallion pancakes, or toasted milk bread for a complete meal.
Notes
- Adjust the amount of gochujang paste according to your preferred spice level.
- Using an immersion blender creates a smooth texture but feel free to leave it slightly chunky if you prefer.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- For a vegan option, ensure the vegetable stock and soy sauce used are free from animal products.
- Chili crisp adds extra heat and crunch but can be omitted for a milder soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean Fusion
- Diet: Vegan
