Sometimes it’s worth moving away from the classics and getting ready a Taiwanese dish, which is an extremely tasty, aromatic and warming tomato broth. It owes its Asian character to specific ingredients. Interestingly, it is made without meat, and yet it is not inferior in taste. Be sure to save this recipe.
Taiwanese tomato broth looks like tomato soup, but is more aromatic with an oriental flavor. As mentioned – there is no meat in this soup. Other ingredients do the job, mainly charred onion, ginger, dried mushrooms and Asian spices.
Many people may be surprised because this soup even contains… black tea. It is one of the ingredients of umami.
Taiwanese tomato broth is more reminiscent of ramen than Polish soup. That’s why it is served with Chinese, wheat noodles or rice noodles. It is worth adding tofu, oyster mushrooms or kimchi.
Preparing this soup takes time, so it is perfect for Sunday dinner, for example. Taiwanese tomato broth can be made in half an hour, but it takes 2 hours to cook.
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Ingredients:
- 2.5 liters of water;
- 25 dried mushrooms;
- 6 cm of ginger;
- 2 onions;
- 2 carrots;
- 1 celery root;
- 1/2 pair;
- 10 cloves of garlic;
- 4 star anise;
- 2 bay leaves;
- 2 cloves;
- 5 tablespoons of soy sauce;
- 3 tablespoons of oil;
- 3 tablespoons of tomato paste;
- 1 teaspoon of salt;
- 1 teaspoon of pepper;
- 1/2 cup of strong tea;
- 1/2 cinnamon stick;
- 1/2 teaspoon of cane sugar;
- 1/2 teaspoon of cumin;
- 1/2 teaspoon of coriander seeds;
- 1/2 teaspoon of turmeric;
- 1/2 teaspoon of vinegar;
Preparation:
To make Taiwanese tomato broth, first cut the peeled onion in half. We heat it on a gas stove in the same way as for broth. In turn, pour hot water over the dried mushrooms. We soak them for 30 minutes.
In the next step, roast the spices, i.e. star anise, cloves, pepper, cinnamon, cumin and coriander seeds, one by one in a heated, dry pan. We pour them into one container.
Then we prepare the vegetables: peel and cut the carrots and celery into smaller pieces, and the leek into slices. In turn, we only peel the garlic. In this step, we also peel the ginger and cut it in half.
Heat the oil at the bottom of the pot and add ginger, tanned onion, prepared vegetables, roasted spices and cane sugar. Fry them over high heat for 10 minutes and do not stir them – they must brown thoroughly.
Then pour water over everything, add the soaked mushrooms (together with the soaking water) and bay leaves and cook the broth over low heat, covered, for 2 hours. Finally, add soy sauce, tomato paste, strong tea and vinegar. Season the Taiwanese tomato broth with turmeric and salt. Cook it for another 10 minutes and it’s ready.
