Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, gochujang and coconut noodle soup (vegan). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Gochujang and coconut noodle soup (vegan) is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Gochujang and coconut noodle soup (vegan) is something that I have loved my whole life. They are nice and they look wonderful.
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):
- Make ready For the Tofu
- Get roughly chopped tofu
- Get red chilli's (or as many to your preference)
- Make ready chia seeds
- Make ready desert poons olive oil (roughly)
- Prepare desert spoon soy sauce
- Get oyster sauce
- Prepare desert spoon shauxing cooking wine (roughly)
- Make ready The soup
- Take of an onion sliced
- Take red bell pepper sliced
- Get green beans halved or in thirds depending on length
- Make ready baby corn sliced
- Take Pak choi leaves sliced
- Take large tomato roughly chopped small
- Make ready spring onions diagonally sliced (white side)
- Prepare bean sprouts
- Get heaped teaspoon of gochujang paste
- Prepare kaffir lime leaves
- Prepare desert spoons olive oil (roughly)
- Get ginger paste
- Get garlic paste
- Make ready chilli oil
- Take brown sugar
- Get coconut milk
- Take water (roughly)
- Make ready Safflower/1 pinch saffron (optional)
- Get Noodles
- Get How many noodles you feel you want for need
- Get I only had a little bit of some whole-wheat noodles
- Take Garnish (all optional and exchangeable)
- Take lotus root per person
- Take Chilli flakes
- Get Chilli oil
- Take Basil
- Make ready Spring onions (the green side)
- Prepare Thinly sliced ginger
- Prepare Bean sprouts
Instructions to make Gochujang and coconut noodle soup (vegan):
- (i forgot to take a picture of the tofu)
- 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
- 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.
- 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.
- 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.
- 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.
- Now add the coconut milk and kaffir lime leaves. Mix and leave to simmer for 10 minutes.
- 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)
- Serve with whatever you would like or using what i used and enjoy
So that’s going to wrap this up for this exceptional food gochujang and coconut noodle soup (vegan) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
