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

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, gochujang and coconut noodle soup (vegan). It is one of my favorites. 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 current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Gochujang and coconut noodle soup (vegan) is something that I have loved my whole life.

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

After the red curry paste has sautéed in the coconut milk, add the garlic, ginger, bell pepper, cauliflower, and zucchini. Vegan Recipes VEGAN GOCHUJANG NOODLES RECIPE HOW TO MAKE KOREAN CHILI PASTE NOODLES! Remove the pot from heat and mix in the coconut sugar and lime juice for the perfect amount of sweetness and acidity.

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

HOW TO MAKE KOREAN CHILI PASTE NOODLES! Remove the pot from heat and mix in the coconut sugar and lime juice for the perfect amount of sweetness and acidity. It'll be quite hot, so be careful when you serve it. 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!

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