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

Hello everybody, I hope you are having an amazing 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’m gonna make it a bit unique. This will be really delicious.

Gochujang and coconut noodle soup (vegan) is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Gochujang and coconut noodle soup (vegan) is something that I have loved my whole life. They are fine and they look fantastic.

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. I hope you enjoy it 😁😁 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.

To begin with this recipe, we have to 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. Take 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. Take 1 desert spoon soy sauce
  7. Make ready 1 teaspoon oyster sauce
  8. Take 1 desert spoon shauxing cooking wine (roughly)
  9. Prepare The soup
  10. Prepare 1/2 of an onion sliced
  11. Take 1 red bell pepper sliced
  12. Get 1/2 handful green beans halved or in thirds depending on length
  13. Get 1/2 handful baby corn sliced
  14. Get 4 Pak choi leaves sliced
  15. Prepare 1 large tomato roughly chopped small
  16. Take 1/3 handful spring onions diagonally sliced (white side)
  17. Make ready 1 handful bean sprouts
  18. Make ready 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. Get 1 teaspoon garlic paste
  23. Take 1 teaspoon chilli oil
  24. Prepare 1 teaspoon brown sugar
  25. Take 400 ml coconut milk
  26. Get 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. Get Chilli flakes
  34. Get Chilli oil
  35. Get Basil
  36. Take Spring onions (the green side)
  37. Take Thinly sliced ginger
  38. Prepare Bean sprouts

Remove the pot from heat and mix in the coconut sugar and lime juice for the perfect amount of sweetness and acidity. It'll be quite hot, so be careful when you serve it. Heat the coconut oil in a large heavy saucepan over medium heat. Add the gochujang, miso, peanut butter, soy sauce, and maple syrup to the pan, pour over the measured water, and stir in the kombu.

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

Heat the coconut oil in a large heavy saucepan over medium heat. Add the gochujang, miso, peanut butter, soy sauce, and maple syrup to the pan, pour over the measured water, and stir in the kombu. The coconut curry soup itself isn't spicy, so feel free to add some Sriracha on top (make sure it's vegan because some have fish sauce) or what we did which was to add lots of my scotch bonnet pepper sauce into it. The way the carrot flavour of that hot sauce blends into this soup is truly fantastic. Add the shrimp and fish and simmer for a few minutes until cooked through.

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