Gochujang and coconut noodle soup (vegan)

Hey everyone, I hope you are having an incredible day today. Today, we’re going 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 will be really delicious.

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.

Gochujang and coconut noodle soup (vegan) is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Gochujang and coconut noodle soup (vegan) is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have gochujang and coconut noodle soup (vegan) using 38 ingredients and 9 steps. Here is how you can achieve 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. Make ready 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. Take 1 desert spoon soy sauce
  7. Get 1 teaspoon oyster sauce
  8. Take 1 desert spoon shauxing cooking wine (roughly)
  9. Get The soup
  10. Make ready 1⁄2 of an onion sliced
  11. Get 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. Make ready 1 large tomato roughly chopped small
  16. Prepare 1⁄3 handful spring onions diagonally sliced (white side)
  17. Make ready 1 handful bean sprouts
  18. Take 1 heaped teaspoon of gochujang paste
  19. Prepare 5 kaffir lime leaves
  20. Prepare 2 desert spoons olive oil (roughly)
  21. Take 1 teaspoon ginger paste
  22. Get 1 teaspoon garlic paste
  23. Get 1 teaspoon chilli oil
  24. Take 1 teaspoon brown sugar
  25. Take 400 ml coconut milk
  26. Prepare 100 ml water (roughly)
  27. Get 1 teaspoon Safflower/1 pinch saffron (optional)
  28. Get Noodles
  29. Get 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. Prepare Spring onions (the green side)
  37. Get Thinly sliced ginger
  38. Make ready 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.

So that is going to wrap this up with this exceptional food gochujang and coconut noodle soup (vegan) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!