How to Prepare Perfect Gochujang and coconut noodle soup (vegan)

Gochujang and coconut noodle soup (vegan). Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Gochujang and coconut noodle soup (vegan) Chris Seaton Sheffield, England.

Before you jump to Gochujang and coconut noodle soup (vegan) recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy. We all realize that, in order to really be healthy, nutritious and balanced meal plans are important as are good amounts of exercise. Stir together the coconut milk, stock, gochujang, and soy sauce in a sauce pot. You can cook Gochujang and coconut noodle soup (vegan) using 38 ingredients and 9 steps. Here is how you cook that.

Ingredients of Gochujang and coconut noodle soup (vegan)

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

NOTE- Different brands of gochujang will have different heat levels so start slowly and add more as desired. To make it vegan, simply omit the seafood/meat option. Feel free to use any type of rice noodles such as pad thai, stir-fry, vermicelli, straight cut, etc. It's a Korean-twist on Thai peanut noodles.

Gochujang and coconut noodle soup (vegan) step by step

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.

They have vegan kimchi and gochujang (not all of their products are vegan, but they're clearly labeled). You can find Gochujang paste at Asian markets and on Amazon. This Tom Kha Gai soup inspired dish is perfect for a fall or winter night dinner or even a lunch with friends and family. Instead of chicken, I used udon noodles that were the perfect pair to the creamy coconut base, the fragrant seasoning and the fresh mushrooms and bok choy. You can also add more water to dilute it, too!