Step-by-Step Guide to Make Any-night-of-the-week Gochujang and coconut noodle soup (vegan)

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Recipe of Quick Gochujang and coconut noodle soup (vegan). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gochujang and coconut noodle soup (vegan), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gochujang and coconut noodle soup (vegan) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gochujang and coconut noodle soup (vegan) is 2 or 3 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gochujang and coconut noodle soup (vegan) estimated approx 30 - 45 minutes.

To get started with this particular recipe, we must prepare a few ingredients. You can have Gochujang and coconut noodle soup (vegan) using 37 ingredients and 9 steps. Here is how you cook that.

I've been playing around with gochujang a lot recently and this was just one of my most recent experiments. It went really well so I felt like I should share. I hope you enjoy it 😁😁

Ingredients and spices that need to be Make ready to make Gochujang and coconut noodle soup (vegan):

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

Steps to make 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

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So that is going to wrap it up for this special food How to Prepare Any-night-of-the-week Gochujang and coconut noodle soup (vegan). Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!