Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, gochujang and coconut noodle soup (vegan). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really 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 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.
Gochujang and coconut noodle soup (vegan) is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Gochujang and coconut noodle soup (vegan) is something that I’ve loved my whole life. They are fine and they look fantastic.
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 cook it.
The ingredients needed to make Gochujang and coconut noodle soup (vegan):
- Take For the Tofu
- Take 200 g roughly chopped tofu
- Get 2 red chilli's (or as many to your preference)
- Prepare 1 teaspoon chia seeds
- Take 2 desert poons olive oil (roughly)
- Take 1 desert spoon soy sauce
- Prepare 1 teaspoon oyster sauce
- Get 1 desert spoon shauxing cooking wine (roughly)
- Take The soup
- Prepare 1/2 of an onion sliced
- Make ready 1 red bell pepper sliced
- Get 1/2 handful green beans halved or in thirds depending on length
- Take 1/2 handful baby corn sliced
- Take 4 Pak choi leaves sliced
- Take 1 large tomato roughly chopped small
- Make ready 1/3 handful spring onions diagonally sliced (white side)
- Make ready 1 handful bean sprouts
- Take 1 heaped teaspoon of gochujang paste
- Make ready 5 kaffir lime leaves
- Prepare 2 desert spoons olive oil (roughly)
- Make ready 1 teaspoon ginger paste
- Take 1 teaspoon garlic paste
- Get 1 teaspoon chilli oil
- Get 1 teaspoon brown sugar
- Get 400 ml coconut milk
- Prepare 100 ml water (roughly)
- Prepare 1 teaspoon Safflower/1 pinch saffron (optional)
- Prepare Noodles
- Make ready How many noodles you feel you want for need
- Make ready I only had a little bit of some whole-wheat noodles
- Make ready Garnish (all optional and exchangeable)
- Prepare 1 lotus root per person
- Take Chilli flakes
- Get Chilli oil
- Prepare Basil
- Prepare Spring onions (the green side)
- Make ready Thinly sliced ginger
- 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 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):
- (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. 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
- 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.
- 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.
- 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.
- 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.
- Now add the coconut milk and kaffir lime leaves. Mix and leave to simmer for 10 minutes.
- 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)
- 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. If you like your soup extra spicy, add a bit more gochujang or even a bit of the kimchi juice for an additional kick. 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.
So that’s going to wrap it up with this special food gochujang and coconut noodle soup (vegan) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
