Creamy Gochujang and Tomato Soup

with Caramelised Scallion Grilled Cheese

This is a simple, comforting, and delicious meal, that will warm up your body and satisfy your craving for an oily, gooey, cheesy toasted sandwich. It’s basically a riff on a classic tomato soup and grilled cheese combo, but spicier and more aromatic. Gochujang adds sweetness and gentle heat, black vinegar a tangy kick, and sesame oil a nutty aroma. 

The caramelized scallions in the sandwich were a tasty coincidence. We had some sad-looking scallions in the fridge, and I wanted something more than a regular, classic grilled cheese. I decided to chop them up, caramelize them, and layer them in the sandwich. That was a great decision. 

Ingredients

Creamy Gochujang and Tomato Soup (serves 2)

• 2 tbsp neutral oil (sunflower, vegetable or canola)

• 1 medium-sized white onion

• 4 garlic cloves

• 1 tsp gochugaru

• 2 tbsp 1 tsp gochujang

• 2 tbsp tomato paste

• 300 ml water

• 1 large can of whole peeled tomatoes (800g)

• 2 tbsp light soy sauce

• 2 tsp mushroom stock powder (optional, substitute for more soy sauce or salt)

• 1 tsp black vinegar (or rice vinegar)

• 1 tsp sesame oil

Caramelised Scallion Grilled Cheese (makes 2)

• 3-4 scallions

• 2 tbsp neutral oil

• 1/2 tsp salt

• 4 pieces of sourdough bread

• cheese of your choice, whatever amount you find acceptable (I use School Night Vegan’s Mozzarella, the OG recipe which you can find in his recipe notes)

• 2 tbsp neutral oil/plant-based butter (for frying grilled cheese sandwich)

Preparation

Creamy Gochujang and Tomato Soup

1. Prepare your Mise en Place; peel and crush garlic cloves, peel, and halve onion.

2. Heat neutral oil in a pot over medium heat. Add onion and cook for 3-4 minutes before adding crushed garlic. Fry for another 1-2 minutes.

3. Add gochugaru, gochujang and tomato paste. Cook for 2-3 minutes until it starts to caramelize. Be careful not to burn.

4. Deglaze the pan with water and stir in canned tomatoes.

5. Season with soy sauce and mushroom stock powder (optional), partly cover the pot with a lid, and cook for 20 minutes. Stir every couple of minutes to prevent burning.

6. Transfer to a high-speed blender (you can also use an emersion blender) and blend until smooth. Be careful, the steam might burst up when blending hot liquids.

7. Taste the soup and season with more soy sauce or salt, if necessary.

8. Stir in black vinegar and sesame oil.
   

Caramelized Scallion Grilled Cheese

1. Thinly slice scallions and slice sourdough bread into thick-ish pieces.

2. Heat neutral oil in a pan over medium heat. Add sliced scallions, season them with salt, and cook slowly for 10 minutes, until they start to caramelise.

3. Transfer caramelized onions to a container.

4. Assemble your sandwich; spread the cheese of your choice onto the bread, layer with caramelized scallions, and more cheese. Close the sandwich, pushing everything down.

5. Heat neutral oil/plant-based butter in a non-stick pan over medium heat. Place your sandwich in the pan and close. Cook for 2-3 minutes before uncovering and flipping the sandwich. Cook for another 1-2 minutes until nicely browned.

Serve

1. Ladle the creamy soup into a bowl, drizzle with more sesame oil, and sprinkle with toasted sesame seeds.

2. Dunk the Caramelised Scallion Grilled cheese sandwich into the soup, and for a moment life will be good.
   

See you next time x