Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, gochujang and coconut noodle soup (vegan). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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Gochujang and coconut noodle soup (vegan) is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Gochujang and coconut noodle soup (vegan) is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have 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):

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

Our recipe is Vegan and can be made gluten-free when using gluten-free soy sauce. How to make Red Curry Paste from Scratch. Whisk gochujang paste, coconut aminos (or soy sauce), sesame oil, rice vinegar, water, and ginger paste together. You can also add more water to dilute it, too!

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

Whisk gochujang paste, coconut aminos (or soy sauce), sesame oil, rice vinegar, water, and ginger paste together. You can also add more water to dilute it, too! Cook ramen noodles according to package instructions. 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.

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 confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!