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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, gochujang and coconut noodle soup (vegan). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Gochujang and coconut noodle soup (vegan) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Gochujang and coconut noodle soup (vegan) is something which I’ve loved my entire life.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Gochujang and coconut noodle soup (vegan) Chris Seaton Sheffield, England. I've been playing around with gochujang a lot recently and this was just one of my most recent experiments.

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

You need of desert poons olive oil (roughly). Get of desert spoon soy sauce. Gochujang and coconut noodle soup (vegan) is one of the most well liked of recent trending meals in the world. It is simple, it's fast, it tastes delicious.

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

Gochujang and coconut noodle soup (vegan) is one of the most well liked of recent trending meals in the world. It is simple, it's fast, it tastes delicious. It is enjoyed by millions every day. They're nice and they look fantastic. Gochujang and coconut noodle soup (vegan) is something which I have loved my whole life.

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