Recipe of Homemade Gochujang and coconut noodle soup (vegan)

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, gochujang and coconut noodle soup (vegan). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Gochujang and coconut noodle soup (vegan) is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Gochujang and coconut noodle soup (vegan) is something which I have loved my whole life. They’re nice and they look wonderful.

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.

To get started with this particular recipe, we must first prepare a few components. You can cook 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):

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

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!

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

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! Give basic chicken noodle soup a twist with thick, chewy udon noodles and shredded gochujang chicken. This soup with thick udon noodles, homemade broth, roast pork belly, spicy gochujang, and bok choy will really warm you up! Spicy Udon Soup with Pork Belly and Bok Choy.

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