Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, gochujang and coconut noodle soup (vegan). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Gochujang and coconut noodle soup (vegan) is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Gochujang and coconut noodle soup (vegan) is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. 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):
- Get For the Tofu
- Prepare roughly chopped tofu
- Make ready red chilli's (or as many to your preference)
- Get chia seeds
- Take desert poons olive oil (roughly)
- Take desert spoon soy sauce
- Prepare oyster sauce
- Prepare desert spoon shauxing cooking wine (roughly)
- Prepare The soup
- Get of an onion sliced
- Take red bell pepper sliced
- Take green beans halved or in thirds depending on length
- Take baby corn sliced
- Make ready Pak choi leaves sliced
- Prepare large tomato roughly chopped small
- Get spring onions diagonally sliced (white side)
- Prepare bean sprouts
- Get heaped teaspoon of gochujang paste
- Get kaffir lime leaves
- Make ready desert spoons olive oil (roughly)
- Prepare ginger paste
- Take garlic paste
- Prepare chilli oil
- Get brown sugar
- Get coconut milk
- Get water (roughly)
- Take Safflower/1 pinch saffron (optional)
- Take Noodles
- Prepare How many noodles you feel you want for need
- Make ready I only had a little bit of some whole-wheat noodles
- Take Garnish (all optional and exchangeable)
- Take lotus root per person
- Get Chilli flakes
- Make ready Chilli oil
- Make ready Basil
- Prepare Spring onions (the green side)
- Make ready Thinly sliced ginger
- Take Bean sprouts
Steps 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 it up for this special food gochujang and coconut noodle soup (vegan) recipe. Thanks so much for your time. I am confident 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 family, colleague and friends. Thanks again for reading. Go on get cooking!
