Recipe of Homemade Gochujang and coconut noodle soup (vegan)

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

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

Learn how to make an easy vegan gochujang noodles recipe! Join me in this episode and learn how to make an easy vegan gochujang noodles recipe with absolute confidence! This FAST, FLAVORFUL & EASY soup has rich fragrant broth and can be made with w/ either shrimp, tofu or chicken! Gochujang Noodles aka The Best Spicy Ramen Noodles. · This Vegan Buffalo Chickpea Pizza with White Garlic Sauce and Celery ranch dressing packs a ton of flavor and This Turmeric Rice with Coconut Kale Has "Dinner Tonight" Written All Over It.

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

You can also find some vegetarian/ vegan-friendly versions of this recipe in Thailand of course, especially up in If you tried this Northern-Style Vegan Thai Coconut Soup or any other recipe on the blog let me know A Northern-style Thai soup made with curry, coconut, and loaded with noodles! 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.

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

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. Feel free to experiment with the recipe! Gochujang is a delicious spicy Korean red pepper paste that paired perfectly with these fresh ramen noodles. -@dieteticaesthetic.

So that’s going to wrap this up with this exceptional food gochujang and coconut noodle soup (vegan) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!