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

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, gochujang and coconut noodle soup (vegan). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Great recipe for Gochujang and coconut noodle soup (vegan). I've been playing around with gochujang a lot recently and this was just one of my most recent experiments. It went really well so I felt like I should share. I hope you enjoy it 😁😁 To make it vegan, simply omit the seafood/meat option.

Gochujang and coconut noodle soup (vegan) is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Gochujang and coconut noodle soup (vegan) is something that I’ve loved my whole life.

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

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

After the red curry paste has sautéed in the coconut milk, add the garlic, ginger, bell pepper, cauliflower, and zucchini. 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.

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

You can also add more water to dilute it, too! Cook ramen noodles according to package instructions. In a large pot, fry together chopped onion, garlic and hot chilli pepper in some cooking oil. Once lightly browned, add ground meat. Once meat is cooked, add gochujang and stir frequently to prevent burning.

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