Is it necessary to peel the ginger?

Name: 20 Minutes Tomato and Ginger Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 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; 1 block silken tofu, sliced; 1 1/2 cups (225 g) cherry tomatoes, halved; 1 cup (30 g) basil leaves; Chili oil (optional)

Lunchs

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

See the recipe

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!