Recipe of Perfect Gochujang and coconut noodle soup (vegan)

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to prepare a distinctive dish, Gochujang and coconut noodle soup (vegan). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Gochujang and coconut noodle soup (vegan) Recipe. Learn how to make an easy vegan gochujang noodles recipe! Join me in this episode and learn how to make an easy vegan gochujang noodles recipe with absolute confidence!

You can cook Gochujang and coconut noodle soup (vegan) using 38 ingredients and 9 steps. Here is how you cook it.

Ingredients of Gochujang and coconut noodle soup (vegan)

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

Feel free to experiment with the recipe!This FAST, FLAVORFUL & EASY soup has rich fragrant broth and can be made with w/ either shrimp, tofu or chicken!Give basic chicken noodle soup a twist with thick, chewy udon noodles and shredded gochujang chicken.Traditionally, Gochujang is naturally fermented in earthen pots called Hangari or Onggi outdoors for about half a year until it's ready.

Gochujang and coconut noodle soup (vegan) instructions

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.

This hot and sour coconut noodle soup is inspired by tom yum soup recipes.I used bird's eye chilies for the soup because I like their bright spice.I want you to pair this coconut noodle soup recipe with whatever vegetables and protein you desire or have on hand.

It's usually made in winter to avoid hot and rainy summer which can ruin the process.Gochujang needs a dry and sunny place to ferment properly. · This Ramen Noodles With Zucchini, Mushrooms, Pan-fried Tofu And Gochujang recipe is featured in the Our Vegan Instagram Feed feed along with Talk about comfort! @tastingtothrive_rd's vegan noodle soup with chickpeas, carrots and celery is a classic hearty meal you need to make for dinner.All Reviews for The Best Thai Coconut Soup.Also Added Rice Noodles (I Suggest Boiling Them Separatly, Then Adding Them To A Bowl With The Soup Placed On Top- The Noodles Will Suck Up The Broth If You Add The Dried Noodles To Cook In The Soup.) This Coconut Edamame Noodle Soup is all I've been craving the past couple of days.It really looked like spring was finally in the air and the cold days of winter were behind us, but it seems I spoke too soon!