Easiest Way to Make Homemade Gochujang and coconut noodle soup (vegan)

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, gochujang and coconut noodle soup (vegan). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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! Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had.

Gochujang and coconut noodle soup (vegan) is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Gochujang and coconut noodle soup (vegan) is something which I’ve loved my whole life.

To begin with this 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):

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

If using, save the water from. 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.

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 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! · This Ramen Noodles With Zucchini, Mushrooms, Pan-fried Tofu And Gochujang recipe is featured in the Our Vegan Instagram Feed feed along with Talk about comfort! @tastingtothrive_rd's vegan noodle soup with chickpeas, carrots and celery is a classic hearty meal you need to make for dinner. This Coconut Edamame Noodle Soup is all I've been craving the past couple of days. It really looked like spring was finally in the air and the cold days of winter were behind us, but it seems I spoke too soon!

So that’s going to wrap it up with this exceptional food gochujang and coconut noodle soup (vegan) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s 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, colleague and friends. Thanks again for reading. Go on get cooking!