Recipe: Appetizing Gochujang and coconut noodle soup (vegan)

Gochujang and coconut noodle soup (vegan). Great recipe for Gochujang and coconut noodle soup (vegan). 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.

Put some noodles, pork, and broccoli into bowls and pour the broth over them. To make it vegan, simply omit the seafood/meat option. Feel free to use any type of rice noodles such as pad thai, stir-fry, vermicelli, straight cut, etc. You can cook Gochujang and coconut noodle soup (vegan) using 38 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Gochujang and coconut noodle soup (vegan)

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

It's a Korean-twist on Thai peanut noodles. They have vegan kimchi and gochujang (not all of their products are vegan, but they're clearly labeled). You can find Gochujang paste at Asian markets and on Amazon. The protein in this soup is chicken breast, but that's up to you as well.

Gochujang and coconut noodle soup (vegan) instructions

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.

Cilantro and lime juice add a great balance to the warm flavors of the curry paste too. Here's how to customize this soup: Swap the tofu for lentils, edamame, white beans, or chickpeas. Sub green curry paste for red or yellow. Use any type of noodle you like! Pronouned "dwen-jahng", it hasn't quite gained the mainstream popularity that Korean gochujang has and for that reason, this soup may still be shrouded in mystery for non Korean foodie elite.