20 Minutes Tomato and Ginger Soup
When it starts to get cold, I always look for comfort in the recipes I cook. I have a BIG weakness for soups, because there are so many possible combinations of ingredients! On the other hand, I often find that they take a lot of time to prepare, so I thought I’d offer you an express soup with Asian flavours. This soup is comforting, fragrant and refreshing, as well as being ultra-quick to prepare! Garnishes are essential!
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 15 minutes
Frequently asked questions
No, you don’t need to peel the ginger. Just wash it well.
However, it is sometimes worth removing the skin when it becomes dry.
Ingredients
Soup
- 2 tablespoons (30 ml) vegetable oil
- 2 teaspoons (10 ml) toasted sesame oil
- 3 garlic cloves, chopped
- 1 tablespoon (15 ml) grated fresh ginger
- 2 tablespoons (30 ml) tomato paste
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) lime juice
- 1 tablespoon (15 ml) sugar
- 1/2 teaspoon (2.5 ml) salt
- 1 can 900 ml vegetable stock
- 3 green onions, finely chopped
- 350 g udon noodles
Toppings
- 1 block silken tofu, sliced
- 1 1/2 cups (225 g) cherry tomatoes, halved
- 1 cup (30 g) basil leaves
- Chili oil (optional)
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Preparation
Soup
- In a large pot, heat the vegetable and sesame oils over medium-high heat and cook the garlic and ginger for 3 minutes, stirring often. Add tomato paste and cook for a further 2 minutes. Add soy sauce, lime juice, sugar, salt and vegetable broth and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Add green onions and udon noodles and cook for a further 2 minutes.
- Serve with tofu, cherry tomatoes, basil and chili oil!
