Gochujang and coconut noodle soup (vegan)

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, gochujang and coconut noodle soup (vegan). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Gochujang and coconut noodle soup (vegan) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Gochujang and coconut noodle soup (vegan) is something which I have loved my whole life. They’re nice and they look fantastic.

Gochujang and coconut noodle soup (vegan). 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.

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

Let it cook for another minute before adding in your mixed paste. Don't skip the gochugaru or gochujang as these are vital to creating the sweet, spicy taste of this noodle soup. Feel free to load the soup with extra varieties of vegetables or even silken tofu. For a more umami flavor, feel free to add a small amount of white miso paste.

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

Feel free to load the soup with extra varieties of vegetables or even silken tofu. For a more umami flavor, feel free to add a small amount of white miso paste. Any leftover soup can be stored in the fridge for a few days, sans noodles. Add soy sauce and cook until the cabbage begins to look transparent. Add soup stock and bring to a boil.

So that’s going to wrap this up with this special food gochujang and coconut noodle soup (vegan) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember 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!