Not Your Average Tomato Soup | Eric Kim | NYT Cooking
Get the FREE recipe: https://nyti.ms/4hLxKQh
Eric shows us how to make his brothy tomato rice soup, which, when reheated, has a texture not dissimilar to congee or juk. This quick and nourishing recipe captures the concentrated umami, acidic-sweet brightness and floral aroma of fresh tomatoes. If you can buy the ones on the vine, you’ll end up with an even more intense scent.
——————————————
Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-cooking/id911422904
VISIT NYT COOKING: https://cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE: https://bit.ly/2MrEFxh
INSTAGRAM: http://bit.ly/2DqJMuD
FACEBOOK: http://bit.ly/2MrTjEC
PINTEREST: http://bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
14 Comments
I love this idea of using the vines of the tomato for flavor; can't wait to try.🙏
Eric is always such a wholesome vibe to watch ❣
wow, looks amazing to eat.
That looks delicious!
I love Eric ❤️
Eric is always such a wholesome vibe to watch ❣ ……
Im sure the soup is amazing, but why is the stem in there. Its not edible..
Love Eric. He's such a calm, gentle instructor. No pressure, just good soup!
Eric is always such a wholesome vibe to watch ❣
Ooooo this sounds so amazing for garden fresh tomatoes (I'd have to skip the guanciale and bone broth though).
NYT team, please switch your beautiful production kitchen to induction stoves! Gas stoves are terrible for indoor air quality and give children asthma!
I wanna see fred armisen parody this
It’s 104° in Los Angeles & Eric is making hot soup 🍜
Any suggestions to change out the guanciale for vegetarians?