Easiest Way to Cook Delicious 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 have Gochujang and coconut noodle soup (vegan) using 38 ingredients and 9 steps. Here is how you cook that.

Ingredients of Gochujang and coconut noodle soup (vegan)

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

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.