Tomato-Ginger Soup

15 mins

4 servings

5.0/5 (3 reviews)

This is based on a recipe from Ken Hom's Quick & Easy Chinese Cooking. He says in its intro: "This soup is a year-round favorite of mine because it can be made successfully with canned tomatoes, one of the few processed foods I find acceptable, so you need not wait for fresh tomatoes to come into season. Of course, it is delicious made with fresh ripe tomatoes when they are available at a reasonable price, and they also need little preparation and cook quickly. This is a refreshing soup that makes a sparkling first course. On hot summer days, try serving it at room temperature. For a Southeast Asian touch, add 2 tablesppoons lemon juice. The soup reheats successfully." My picky DH really likes it! :)

Ingredients

Instructions

IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside.

IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.

Add stock to large saucepan and bring to the simmering point.

Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.

Simmer for 2 minutes.

Serve at once.

Amount Per Serving
Calories 142.9
% Daily Value*
Total Fat 3.9g	6%
Cholesterol 9.0mg	3%
Total Carbohydrate 18.2g	7%
	Dietary Fiber 1.5g	5%
	Sugars 10.0g
Protein 9.1g

Amount Per Serving

Calories 142.9

% Daily Value*

Total Fat 3.9g

Cholesterol 9.0mg

Total Carbohydrate 18.2g

Dietary Fiber 1.5g

Sugars 10.0g

Protein 9.1g