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The ingredients needed to make Gochujang and coconut noodle soup (vegan):
- You need For the Tofu
- Use 200 g roughly chopped tofu
- You need 2 red chilli's (or as many to your preference)
- Use 1 teaspoon chia seeds
- You need 2 desert poons olive oil (roughly)
- Take 1 desert spoon soy sauce
- Provide 1 teaspoon oyster sauce
- Prepare 1 desert spoon shauxing cooking wine (roughly)
- Prepare The soup
- You need 1/2 of an onion sliced
- Provide 1 red bell pepper sliced
- Take 1/2 handful green beans halved or in thirds depending on length
- You need 1/2 handful baby corn sliced
- You need 4 Pak choi leaves sliced
- You need 1 large tomato roughly chopped small
- Use 1/3 handful spring onions diagonally sliced (white side)
- Take 1 handful bean sprouts
- Take 1 heaped teaspoon of gochujang paste
- Use 5 kaffir lime leaves
- Take 2 desert spoons olive oil (roughly)
- You need 1 teaspoon ginger paste
- Use 1 teaspoon garlic paste
- Get 1 teaspoon chilli oil
- Take 1 teaspoon brown sugar
- Use 400 ml coconut milk
- Take 100 ml water (roughly)
- Prepare 1 teaspoon Safflower/1 pinch saffron (optional)
- You need Noodles
- Take How many noodles you feel you want for need
- Get I only had a little bit of some whole-wheat noodles
- You need Garnish (all optional and exchangeable)
- Use 1 lotus root per person
- You need Chilli flakes
- Use Chilli oil
- Get Basil
- Take Spring onions (the green side)
- You need Thinly sliced ginger
- Provide Bean sprouts
Steps to make Gochujang and coconut noodle soup (vegan):
- (i forgot to take a picture of the tofu)
- 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
- 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.
- 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.
- 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.
- 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.
- Now add the coconut milk and kaffir lime leaves. Mix and leave to simmer for 10 minutes.
- 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)
- Serve with whatever you would like or using what i used and enjoy
Feel free to experiment with the recipe! ยท This Ramen Noodles With Zucchini, Mushrooms, Pan-fried Tofu And Gochujang recipe is featured in the Our Vegan Instagram Feed feed along with Talk about comfort! @tastingtothrive_rd's vegan noodle soup with chickpeas, carrots and celery is a classic hearty meal you need to make for dinner. This Coconut Edamame Noodle Soup is all I've been craving the past couple of days. It really looked like spring was finally in the air and the cold days of winter were behind us, but it seems I spoke too soon! Yesterday and today have felt rather chilli and I have to admit I did resort to turning the heating. This soup with thick udon noodles, homemade broth, roast pork belly, spicy gochujang, and bok choy will really warm you up!
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