Gochujang and coconut noodle soup (vegan)
Gochujang and coconut noodle soup (vegan)

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, gochujang and coconut noodle soup (vegan). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Gochujang and coconut noodle soup (vegan) is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Gochujang and coconut noodle soup (vegan) is something which I have loved my entire life.

We hope you got benefit from reading it, now let's go back to gochujang and coconut noodle soup (vegan) recipe. Here is how you do it. The ingredients needed to prepare Gochujang and coconut noodle soup (vegan): You need For the Tofu Gochujang and coconut noodle soup (vegan) instructions (i forgot to take a picture of the tofu). In a pan (preferably a wok but I used a kadai as it was what I had clean on hand, anything would work really) heat up olive oil on high heat.

To begin with this particular recipe, we must first prepare a few components. You can cook gochujang and coconut noodle soup (vegan) using 38 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Gochujang and coconut noodle soup (vegan):
  1. Prepare For the Tofu
  2. Get 200 g roughly chopped tofu
  3. Get 2 red chilli's (or as many to your preference)
  4. Take 1 teaspoon chia seeds
  5. Get 2 desert poons olive oil (roughly)
  6. Get 1 desert spoon soy sauce
  7. Make ready 1 teaspoon oyster sauce
  8. Take 1 desert spoon shauxing cooking wine (roughly)
  9. Make ready The soup
  10. Prepare 1/2 of an onion sliced
  11. Take 1 red bell pepper sliced
  12. Prepare 1/2 handful green beans halved or in thirds depending on length
  13. Make ready 1/2 handful baby corn sliced
  14. Take 4 Pak choi leaves sliced
  15. Make ready 1 large tomato roughly chopped small
  16. Get 1/3 handful spring onions diagonally sliced (white side)
  17. Get 1 handful bean sprouts
  18. Get 1 heaped teaspoon of gochujang paste
  19. Make ready 5 kaffir lime leaves
  20. Make ready 2 desert spoons olive oil (roughly)
  21. Make ready 1 teaspoon ginger paste
  22. Make ready 1 teaspoon garlic paste
  23. Take 1 teaspoon chilli oil
  24. Prepare 1 teaspoon brown sugar
  25. Get 400 ml coconut milk
  26. Take 100 ml water (roughly)
  27. Make ready 1 teaspoon Safflower/1 pinch saffron (optional)
  28. Prepare Noodles
  29. Take How many noodles you feel you want for need
  30. Take I only had a little bit of some whole-wheat noodles
  31. Prepare Garnish (all optional and exchangeable)
  32. Take 1 lotus root per person
  33. Take Chilli flakes
  34. Make ready Chilli oil
  35. Get Basil
  36. Prepare Spring onions (the green side)
  37. Get Thinly sliced ginger
  38. Take Bean sprouts

Gochujang and coconut noodle soup (vegan) roughly chopped tofu • red chilli's (or as many to your preference) • chia seeds • desert poons olive oil (roughly) • desert spoon soy sauce • oyster sauce • desert spoon shauxing cooking wine (roughly) • of an onion sliced Whisk gochujang paste, coconut aminos (or soy sauce), sesame oil, rice vinegar, water, and ginger paste together. You can also add more water to dilute it, too! Cook ramen noodles according to package instructions. Heat the coconut oil in a large heavy saucepan over medium heat.

Steps to make Gochujang and coconut noodle soup (vegan):
  1. (i forgot to take a picture of the tofu)
  2. In a pan (preferably a wok but I used a kadai as it was what I had clean on hand, anything would work really) heat up olive oil on high heat. Once oil is hot add the tofu. Fry it for about 5 minutes before adding chia seeds and chilli's (i only had green ones, but red would best). Fry for a further few minutes
  3. Deglaze the pan with shauxing cooking wine and then add the oyster sauce and soy sauce. Cook for a further few minutes and then put it in a bowl and save for later.
  4. In the same pan (you can quickly clean it a or leave with the tofu flavours, totally optional) add more olive oil and allow to heat up. Once hot add onions. Fry them until they get a bit of colour. Then add the peppers and cook for a further few minutes.
  5. Add your tomato's and allow to cook for a further 5 minutes, stirring as little as possible. During this, mix together your brown sugar, ginger paste, garlic paste, chilli oil, safflower/saffron and gochujang in a bowl.
  6. Then add in the green beans and small corn. Cook for another minute and add the pok choi and spring onion. Let it cook for another minute before adding in your mixed paste. Allow that to cook for a further minute.
  7. Now add the coconut milk and kaffir lime leaves. Mix and leave to simmer for 10 minutes.
  8. Finally, add the spinach. Allow to cook for a further minute before adding the pre-cooked tofu. (this is when I do the Noodles. Do it according to the packet)
  9. Serve with whatever you would like or using what i used and enjoy

Cook ramen noodles according to package instructions. Heat the coconut oil in a large heavy saucepan over medium heat. Pho Method: The coconut curry soup itself isn't spicy, so feel free to add some Sriracha on top (make sure it's vegan because some have fish sauce) or what we did which was to add lots of my scotch bonnet pepper sauce into it. The way the carrot flavour of that hot sauce blends into this soup is truly fantastic. Easy Korean-inspired gochujang sauce that's vegan, gluten-free, naturally sweetened, and soy-free!

So that’s going to wrap this up for this special food gochujang and coconut noodle soup (vegan) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!