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

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, gochujang and coconut noodle soup (vegan). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Gochujang and coconut noodle soup (vegan) is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Gochujang and coconut noodle soup (vegan) is something which I’ve loved my whole life. They’re fine and they look fantastic.

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 Stir together the coconut milk, stock, gochujang, and soy sauce in a sauce pot. NOTE- Different brands of gochujang will have different heat levels so start slowly and add more as desired.

To begin 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 can achieve it.

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

Heat the coconut oil in a large heavy saucepan over medium heat. Add the gochujang, miso, peanut butter, soy sauce, and maple syrup to the pan, pour over the measured water, and stir in the kombu. Once meat is cooked, add gochujang and stir frequently to prevent burning. Add beef and chicken broths, chopped kimchi (or black vinegar if substituting), fish sauce, chilli powder, sesame seed oil, brown sugar and fish balls.

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

Once meat is cooked, add gochujang and stir frequently to prevent burning. Add beef and chicken broths, chopped kimchi (or black vinegar if substituting), fish sauce, chilli powder, sesame seed oil, brown sugar and fish balls. 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 is going to wrap it up for this exceptional food gochujang and coconut noodle soup (vegan) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!