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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, gochujang and coconut noodle soup (vegan). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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. Make ready 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. Make ready 2 desert poons olive oil (roughly)
  6. Prepare 1 desert spoon soy sauce
  7. Make ready 1 teaspoon oyster sauce
  8. Make ready 1 desert spoon shauxing cooking wine (roughly)
  9. Take The soup
  10. Prepare 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. Get 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. Prepare 1 handful bean sprouts
  18. Take 1 heaped teaspoon of gochujang paste
  19. Make ready 5 kaffir lime leaves
  20. Get 2 desert spoons olive oil (roughly)
  21. Get 1 teaspoon ginger paste
  22. Prepare 1 teaspoon garlic paste
  23. Take 1 teaspoon chilli oil
  24. Prepare 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. Prepare Noodles
  29. Take How many noodles you feel you want for need
  30. Take 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. Take Chilli oil
  35. Prepare Basil
  36. Make ready Spring onions (the green side)
  37. Take Thinly sliced ginger
  38. Make ready Bean sprouts

Before you jump to Gochujang and coconut noodle soup (vegan) recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy. We all realize that, in order to really be healthy, nutritious and balanced meal plans are important as are good amounts of exercise. Wake up your taste buds with this rich and spicy Gochujang Ramen! There are so many incredible ramens out there, and this spicy version is top tier!

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

Wake up your taste buds with this rich and spicy Gochujang Ramen! There are so many incredible ramens out there, and this spicy version is top tier! Heat the coconut oil in a large heavy saucepan over medium heat. Add the gochujang, miso, peanut butter, soy sauce, and maple syrup to the pan, pour over the measured water, and stir in the kombu. Whisk gochujang paste, coconut aminos (or soy sauce), sesame oil, rice vinegar, water, and ginger paste together.

So that is going to wrap this up for this exceptional food gochujang and coconut noodle soup (vegan) recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!