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Gochujang and coconut noodle soup (vegan)
Gochujang and coconut noodle soup (vegan)

Before you jump to Gochujang and coconut noodle soup (vegan) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

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A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can easily reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen on its own offers you many small means by which energy and money can be saved. Environmentally friendly living is not really that hard. It’s concerning being practical, usually.

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

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

This hot and sour coconut noodle soup is inspired by tom yum soup recipes. I used bird's eye chilies for the soup because I like their bright spice. I want you to pair this coconut noodle soup recipe with whatever vegetables and protein you desire or have on hand. Feel free to experiment with the recipe! It's has a bit of Thai influence, making use of Thai red curry paste and coconut milk.

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