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

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, gochujang and coconut noodle soup (vegan). 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 popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Gochujang and coconut noodle soup (vegan) is something which I’ve loved my entire life.

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! Gochujang adds lots of spicy, robust flavors to this simple stew made with summer zucchini and To make it vegan, simply omit the seafood/meat option. The addition of tofu and mushrooms will be The water used to rinse rice is commonly used in Korean stews and soups.

To begin with this recipe, we must first prepare a few components. You can cook gochujang and coconut noodle soup (vegan) using 38 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Gochujang and coconut noodle soup (vegan):
  1. Make ready For the Tofu
  2. Prepare 200 g roughly chopped tofu
  3. Make ready 2 red chilli's (or as many to your preference)
  4. Prepare 1 teaspoon chia seeds
  5. Take 2 desert poons olive oil (roughly)
  6. Make ready 1 desert spoon soy sauce
  7. Get 1 teaspoon oyster sauce
  8. Get 1 desert spoon shauxing cooking wine (roughly)
  9. Take The soup
  10. Take 1/2 of an onion sliced
  11. Prepare 1 red bell pepper sliced
  12. Make ready 1/2 handful green beans halved or in thirds depending on length
  13. Take 1/2 handful baby corn sliced
  14. Make ready 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. Get 1 handful bean sprouts
  18. Prepare 1 heaped teaspoon of gochujang paste
  19. Take 5 kaffir lime leaves
  20. Prepare 2 desert spoons olive oil (roughly)
  21. Prepare 1 teaspoon ginger paste
  22. Take 1 teaspoon garlic paste
  23. Take 1 teaspoon chilli oil
  24. Make ready 1 teaspoon brown sugar
  25. Make ready 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. Make ready I only had a little bit of some whole-wheat noodles
  31. Take Garnish (all optional and exchangeable)
  32. Prepare 1 lotus root per person
  33. Make ready Chilli flakes
  34. Take Chilli oil
  35. Make ready Basil
  36. Prepare Spring onions (the green side)
  37. Get Thinly sliced ginger
  38. Get Bean sprouts

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. This FAST, FLAVORFUL & EASY soup has rich fragrant broth and can be made with w/ either shrimp, tofu or chicken!

Steps 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

I want you to pair this coconut noodle soup recipe with whatever vegetables and protein you desire or have on hand. This FAST, FLAVORFUL & EASY soup has rich fragrant broth and can be made with w/ either shrimp, tofu or chicken! Vegan adaptable! ยท 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. Give basic chicken noodle soup a twist with thick, chewy udon noodles and shredded gochujang chicken. All Reviews for The Best Thai Coconut Soup.

So that is going to wrap this up with this exceptional food gochujang and coconut noodle soup (vegan) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!