Photo: Korea Ministry of Food and Drug Safety

Tomato Soup Pasta

Name: Tomato Soup Pasta
Cuisine: South Korea
Ingredients: 200 g whole peeled tomatoes; 100 g tomato; 30 g minced onion; 20 g minced garlic; 25 g squid ink pasta; 25 g cheese; 1 g dried parsley; 1 g glasswort salt (hamcho salt); 30 g olive oil; 20 g Side vegetables: onion; 20 g eggplant; 20 g bell peppers in 2 colors; 20 g zucchini

토마토스프파스타

Main dish · Boiled

MainsCourse

283kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Tomato Soup Pasta

Not spicyVegetarianGluten-freeContains: dairy

Ingredients Tap an ingredient to check it off

Servings1

whole peeled tomatoes홀토마토
200 g
tomato토마토
100 g
minced onion다진양파
30 g
minced garlic다진마늘
20 g
squid ink pasta먹물파스타
25 g
cheese치즈
25 g
dried parsley파슬리가루
1 g
glasswort salt (hamcho salt)함초소금
1 g
olive oil올리브오일
30 g
Side vegetables: onion곁들이 야채 : 양파
20 g
eggplant가지
20 g
bell peppers in 2 colors2가지색 파프리카
20 g
zucchini애호박
20 g

Nutrition per serving

283kcal

37gCarbs

10.4gProtein

10.4gFat

41.4mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Finely chop the whole peeled tomatoes and the tomato, stir-fry the garlic and onion in a pot, then blend in a blender to make the tomato soup.
Stir-fry the soup to cook off the sourness.
Boil the squid ink pasta, toss it in oil, and stir-fry it.
Cut the onion, zucchini, eggplant, and the 2 colors of bell pepper into bite-sized pieces and stir-fry them in a pan.
Stir-fry the sauteed vegetables and the pasta together once more on a plate.
Finely chop the cheese, place the pasta on a plate, and sprinkle with the tomato soup and grated cheese to finish.

💡 TipTomatoes, which help the body flush out sodium, harmonize with the assorted vegetables to replace saltiness.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.