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

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, gochujang and coconut noodle soup (vegan). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Learn how to make an easy vegan gochujang noodles recipe! This FAST, FLAVORFUL & EASY soup has rich fragrant broth and can be made with w/ either shrimp, tofu or chicken! Traditionally, Gochujang is naturally fermented in earthen pots called Hangari or Onggi outdoors for about half a year until it's ready. It's usually made in winter to avoid hot and rainy summer which can ruin the process.

Gochujang and coconut noodle soup (vegan) is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Gochujang and coconut noodle soup (vegan) is something that I’ve 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. Get For the Tofu
  2. Prepare 200 g roughly chopped tofu
  3. Make ready 2 red chilli's (or as many to your preference)
  4. Take 1 teaspoon chia seeds
  5. Make ready 2 desert poons olive oil (roughly)
  6. Prepare 1 desert spoon soy sauce
  7. Prepare 1 teaspoon oyster sauce
  8. Get 1 desert spoon shauxing cooking wine (roughly)
  9. Get The soup
  10. Get 1/2 of an onion sliced
  11. Take 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. Get 1 large tomato roughly chopped small
  16. Prepare 1/3 handful spring onions diagonally sliced (white side)
  17. Prepare 1 handful bean sprouts
  18. Get 1 heaped teaspoon of gochujang paste
  19. Prepare 5 kaffir lime leaves
  20. Prepare 2 desert spoons olive oil (roughly)
  21. Make ready 1 teaspoon ginger paste
  22. Prepare 1 teaspoon garlic paste
  23. Prepare 1 teaspoon chilli oil
  24. Get 1 teaspoon brown sugar
  25. Get 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. Take I only had a little bit of some whole-wheat noodles
  31. Make ready Garnish (all optional and exchangeable)
  32. Make ready 1 lotus root per person
  33. Get Chilli flakes
  34. Make ready Chilli oil
  35. Get Basil
  36. Get Spring onions (the green side)
  37. Get Thinly sliced ginger
  38. Take Bean sprouts

The addition of tofu and mushrooms will be The water used to rinse rice is commonly used in Korean stews and soups. Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. Give basic chicken noodle soup a twist with thick, chewy udon noodles and shredded gochujang chicken.

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

This is the best Thai coconut soup I've had. Give basic chicken noodle soup a twist with thick, chewy udon noodles and shredded gochujang chicken. 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.

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