6
intermediate
20m
50m
This broth uses tomato paste, tomato puree and fresh tomato to produce a tomato broth that's mild but delicious. It’s subtly sweet, has a nice dash of umami, and is a refreshing alternative to the heavier hotpot broths.
Ingredients
- 1 onion
- 2 -inch ginger
- 4 spring onion
- 6 cloves garlic
- 1 tablespoon oil
- 80 grams tomato paste
- 2 litres water
- 300 millilitres tomato puree
- 1 bay leaf
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon salt
- 1 tablespoon MSG
Nutrition
4
104 mg
111 mg
629 mg
Instructions
Sauté Aromatics
- 1
Quarter onion, slice ginger, cut spring onion into small pieces, and leave garlic cloves whole.
- 2
In a large pot over medium heat, add the oil. When the oil is hot, add the onion, ginger, spring onion and garlic. Saute until fragrant, about 5 minutes.
- 3
Add tomato paste and cook for a few minutes until fragrant, allowing the flavours to meld.
- 4
Add the water, tomato puree, bay leaf, sugar, salt, and MSG. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
- 5
Cut fresh tomatoes into quarters or eights, if they're larger.
- 6
Add the cut tomatoes to the pot and serve to use as the soup base for the hotpot.
- 1 onion
- 2 -inch ginger
- 4 spring onion
- 6 cloves garlic
- 1 tablespoon oil
- 80 grams tomato paste
- 2 litres water
- 300 millilitres tomato puree
- 1 bay leaf
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon salt
- 1 tablespoon MSG