Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, gochujang and coconut noodle soup (vegan). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Gochujang and coconut noodle soup (vegan) is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Gochujang and coconut noodle soup (vegan) is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have 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):
- Prepare For the Tofu
- Get roughly chopped tofu
- Make ready red chilli's (or as many to your preference)
- Get chia seeds
- Prepare desert poons olive oil (roughly)
- Get desert spoon soy sauce
- Make ready oyster sauce
- Prepare desert spoon shauxing cooking wine (roughly)
- Prepare The soup
- Take of an onion sliced
- Make ready red bell pepper sliced
- Take green beans halved or in thirds depending on length
- Get baby corn sliced
- Take Pak choi leaves sliced
- Make ready large tomato roughly chopped small
- Make ready spring onions diagonally sliced (white side)
- Take bean sprouts
- Get heaped teaspoon of gochujang paste
- Get kaffir lime leaves
- Make ready desert spoons olive oil (roughly)
- Take ginger paste
- Get garlic paste
- Take chilli oil
- Get brown sugar
- Prepare coconut milk
- Prepare water (roughly)
- Prepare Safflower/1 pinch saffron (optional)
- Take Noodles
- Take How many noodles you feel you want for need
- Prepare I only had a little bit of some whole-wheat noodles
- Take Garnish (all optional and exchangeable)
- Make ready lotus root per person
- Get Chilli flakes
- Get Chilli oil
- Make ready Basil
- Get Spring onions (the green side)
- Get Thinly sliced ginger
- Prepare 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 is going to wrap it up with this special food gochujang and coconut noodle soup (vegan) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
