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Greeting, it is John, welcome to our cooking learning website. Today, I will show you a way to prepare a special dish, gochujang and coconut noodle soup (vegan). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really tasty.

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! 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.

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

To begin with this recipe, we must first 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 that.

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

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

The addition of tofu and mushrooms will be The water used to rinse rice is commonly used in Korean stews and soups. Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. Give basic chicken noodle soup a twist with thick, chewy udon noodles and shredded gochujang chicken.

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

This is the best Thai coconut soup I've had. Give basic chicken noodle soup a twist with thick, chewy udon noodles and shredded gochujang chicken. 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.

So that is going to wrap it up for this special food gochujang and coconut noodle soup (vegan) recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!