Gochujang and coconut noodle soup (vegan). 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! Gochujang adds lots of spicy, robust flavors to this simple stew made with summer zucchini and To make it vegan, simply omit the seafood/meat option.

Gochujang and coconut noodle soup (vegan) 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.

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, gochujang and coconut noodle soup (vegan). It is one of my favorites. For mine, 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 well liked of recent trending foods in the world. It's enjoyed by millions every day. It's easy, it is fast, it tastes delicious. Gochujang and coconut noodle soup (vegan) is something which I have loved my entire life. They're nice and they look fantastic.

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! Gochujang adds lots of spicy, robust flavors to this simple stew made with summer zucchini and To make it vegan, simply omit the seafood/meat option.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook gochujang and coconut noodle soup (vegan) using 38 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Gochujang and coconut noodle soup (vegan):

{Prepare of For the Tofu.
{Make ready 200 g of roughly chopped tofu.
{Take 2 of red chilli's (or as many to your preference).
{Make ready 1 teaspoon of chia seeds.
{Make ready 2 of desert poons olive oil (roughly).
{Take 1 of desert spoon soy sauce.
{Make ready 1 teaspoon of oyster sauce.
{Prepare 1 of desert spoon shauxing cooking wine (roughly).
{Get of The soup.
{Prepare 1/2 of of an onion sliced.
{Make ready 1 of red bell pepper sliced.
{Get 1/2 handful of green beans halved or in thirds depending on length.
{Get 1/2 handful of baby corn sliced.
{Make ready 4 of Pak choi leaves sliced.
{Make ready 1 of large tomato roughly chopped small.
{Prepare 1/3 handful of spring onions diagonally sliced (white side).
{Prepare 1 handful of bean sprouts.
{Prepare 1 of heaped teaspoon of gochujang paste.
{Take 5 of kaffir lime leaves.
{Take 2 of desert spoons olive oil (roughly).
{Make ready 1 teaspoon of ginger paste.
{Prepare 1 teaspoon of garlic paste.
{Take 1 teaspoon of chilli oil.
{Prepare 1 teaspoon of brown sugar.
{Prepare 400 ml of coconut milk.
{Make ready 100 ml of water (roughly).
{Make ready 1 teaspoon of Safflower/1 pinch saffron (optional).
{Take of Noodles.
{Get of How many noodles you feel you want for need.
{Get of I only had a little bit of some whole-wheat noodles.
{Make ready of Garnish (all optional and exchangeable).
{Make ready 1 of lotus root per person.
{Get of Chilli flakes.
{Prepare of Chilli oil.
{Prepare of Basil.
{Prepare of Spring onions (the green side).
{Prepare of Thinly sliced ginger.
{Make ready of Bean sprouts.

Feel free to experiment with the recipe! Give basic chicken noodle soup a twist with thick, chewy udon noodles and shredded gochujang 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.

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.

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