Recipe: Appetizing Gochujang and coconut noodle soup (vegan)

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We hope you got insight from reading it, now let’s go back to gochujang and coconut noodle soup (vegan) recipe. To make gochujang and coconut noodle soup (vegan) you need 38 ingredients and 9 steps. Here is how you cook that.

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

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

Instructions 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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