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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, gochujang and coconut noodle soup (vegan). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Gochujang and coconut noodle soup (vegan) is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Gochujang and coconut noodle soup (vegan) is something which I’ve loved my entire life. They’re fine and they look wonderful.

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

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

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!

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