Recipe of Award-winning Gochujang and coconut noodle soup (vegan)

Gochujang and coconut noodle soup (vegan). Great recipe for Gochujang and coconut noodle soup (vegan). I've been playing around with gochujang a lot recently and this was just one of my most recent experiments. It went really well so I felt like I should share.

Put some noodles, pork, and broccoli into bowls and pour the broth over them. To make it vegan, simply omit the seafood/meat option. Feel free to use any type of rice noodles such as pad thai, stir-fry, vermicelli, straight cut, etc.

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, gochujang and coconut noodle soup (vegan). It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Gochujang and coconut noodle soup (vegan) is one of the most popular of recent trending foods on earth. It's easy, it's quick, it tastes delicious. It's enjoyed by millions daily. They're nice and they look wonderful. Gochujang and coconut noodle soup (vegan) is something that I've loved my entire life.

Great recipe for Gochujang and coconut noodle soup (vegan). I've been playing around with gochujang a lot recently and this was just one of my most recent experiments. It went really well so I felt like I should share.

To begin with this particular recipe, we must 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 of For the Tofu.
2. {Make ready 200 g of roughly chopped tofu.
3. {Get 2 of red chilli's (or as many to your preference).
4. {Take 1 teaspoon of chia seeds.
5. {Prepare 2 of desert poons olive oil (roughly).
6. {Get 1 of desert spoon soy sauce.
7. {Get 1 teaspoon of oyster sauce.
8. {Get 1 of desert spoon shauxing cooking wine (roughly).
9. {Get of The soup.
10. {Prepare 1/2 of of an onion sliced.
11. {Make ready 1 of red bell pepper sliced.
12. {Get 1/2 handful of green beans halved or in thirds depending on length.
13. {Prepare 1/2 handful of baby corn sliced.
14. {Take 4 of Pak choi leaves sliced.
15. {Get 1 of large tomato roughly chopped small.
16. {Make ready 1/3 handful of spring onions diagonally sliced (white side).
17. {Prepare 1 handful of bean sprouts.
18. {Get 1 of heaped teaspoon of gochujang paste.
19. {Take 5 of kaffir lime leaves.
20. {Prepare 2 of desert spoons olive oil (roughly).
21. {Get 1 teaspoon of ginger paste.
22. {Take 1 teaspoon of garlic paste.
23. {Take 1 teaspoon of chilli oil.
24. {Get 1 teaspoon of brown sugar.
25. {Make ready 400 ml of coconut milk.
26. {Make ready 100 ml of water (roughly).
27. {Make ready 1 teaspoon of Safflower/1 pinch saffron (optional).
28. {Get of Noodles.
29. {Prepare of How many noodles you feel you want for need.
30. {Get of I only had a little bit of some whole-wheat noodles.
31. {Prepare of Garnish (all optional and exchangeable).
32. {Get 1 of lotus root per person.
33. {Prepare of Chilli flakes.
34. {Get of Chilli oil.
35. {Prepare of Basil.
36. {Take of Spring onions (the green side).
37. {Take of Thinly sliced ginger.
38. {Make ready of Bean sprouts.

It's a Korean-twist on Thai peanut noodles. They have vegan kimchi and gochujang (not all of their products are vegan, but they're clearly labeled). You can find Gochujang paste at Asian markets and on Amazon. Pronouned "dwen-jahng", it hasn't quite gained the mainstream popularity that Korean gochujang has and for that reason, this soup may still be shrouded in mystery for non Korean foodie elite.

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.

At its heart, it is a simple homestyle stew made with tofu and additional vegetables. HOW TO MAKE KOREAN CHILI PASTE NOODLES! VIETNAMESE SOUP NOODLE FUH CHAY BROTH (Phở) Vegan Ramen. The protein in this soup is chicken breast, but that's up to you as well. Cilantro and lime juice add a great balance to the warm flavors of the curry paste too.

So that's going to wrap it up with this exceptional food gochujang and coconut noodle soup (vegan) recipe. Thanks so much for reading. I'm 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 family, colleague and friends. Thank you for reading. Go on get cooking!