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

Hey everyone, it’s Drew, welcome to our recipe page. 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 little bit unique. This is gonna smell and look 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 favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Gochujang and coconut noodle soup (vegan) is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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. Make ready For the Tofu
  2. Take 200 g roughly chopped tofu
  3. Prepare 2 red chilli's (or as many to your preference)
  4. Get 1 teaspoon chia seeds
  5. Get 2 desert poons olive oil (roughly)
  6. Make ready 1 desert spoon soy sauce
  7. Get 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. Take 1 red bell pepper sliced
  12. Make ready 1/2 handful green beans halved or in thirds depending on length
  13. Make ready 1/2 handful baby corn sliced
  14. Get 4 Pak choi leaves sliced
  15. Make ready 1 large tomato roughly chopped small
  16. Get 1/3 handful spring onions diagonally sliced (white side)
  17. Take 1 handful bean sprouts
  18. Take 1 heaped teaspoon of gochujang paste
  19. Get 5 kaffir lime leaves
  20. Take 2 desert spoons olive oil (roughly)
  21. Prepare 1 teaspoon ginger paste
  22. Get 1 teaspoon garlic paste
  23. Get 1 teaspoon chilli oil
  24. Make ready 1 teaspoon brown sugar
  25. Take 400 ml coconut milk
  26. Make ready 100 ml water (roughly)
  27. Make ready 1 teaspoon Safflower/1 pinch saffron (optional)
  28. Make ready Noodles
  29. Get How many noodles you feel you want for need
  30. Get 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. Prepare Chilli flakes
  34. Get Chilli oil
  35. Take Basil
  36. Make ready Spring onions (the green side)
  37. Take Thinly sliced ginger
  38. Get Bean sprouts

Pronouned "dwen-jahng", it hasn't quite gained the mainstream popularity that Korean gochujang has and for that reason, this soup may still be shrouded in mystery for non Korean foodie elite. At its heart, it is a simple homestyle stew made with tofu and additional vegetables. 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. Directions In a large pot, fry together chopped onion, garlic and hot chilli pepper in some cooking oil. Once lightly browned, add ground meat.

So that is going to wrap it up with this exceptional food gochujang and coconut noodle soup (vegan) recipe. Thanks so much for reading. I am confident you can 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!