Easiest Way to Make Tasty 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. You can cook gochujang and coconut noodle soup (vegan) using 38 ingredients and 9 steps. Here is how you cook it.

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

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