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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, gochujang and coconut noodle soup (vegan). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Gochujang and coconut noodle soup (vegan) is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Gochujang and coconut noodle soup (vegan) is something which I’ve loved my whole life. They are nice and they look fantastic.

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

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

Wake up your taste buds with this rich and spicy Gochujang Ramen! There are so many incredible ramens out there, and this spicy version is top tier! 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!

Instructions 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

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. If you like your soup extra spicy, add a bit more gochujang or even a bit of the kimchi juice for an additional kick. Remove the pot from heat and mix in the coconut sugar and lime juice for the perfect amount of sweetness and acidity.

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