Hello everybody, welcome to our recipe site, If you're looking for new recipes to try this weekend, look no further! We provide you only the perfect Gochujang and coconut noodle soup (vegan) recipe here. We also have wide variety of recipes to try.
Before you jump to Gochujang and coconut noodle soup (vegan) recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Reasons Why Eating Apples Is Good.
On TV and in magazines absolutely everyone is telling you to eat an apple a day, even so, have you ever asked yourself why? You may know individuals that live by this and also require that their children live by this principle as well. You will even find that folks in other country’s also adhere to this simple rule and they don’t even know why. In this article we are going to be taking a look at apples to see if they really are a food that will help to keep you healthy.
I am certain you have heard of Cornell University, well they did their own study on how apples will benefit a persons brain. While doing their study they learned that, quercetin, which is found in apples assists in maintaining healthier brain cells. Not to mention thanks to this ingredient in apples, they can in fact reduce Alzheimer’s symptoms.
And now you recognize why men and women tell you that you need to eat an apple every day. Something you should realize is that we only mentioned some of the benefits of eating apples. You will be able to discover many more benefits for your health in relation to apples. When you go shopping again, make sure you pick up quite a few apples, their in the produce section. It can really help your health and wellbeing for short term and for the long haul.
We hope you got benefit 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 only need 38 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Gochujang and coconut noodle soup (vegan):
- Prepare For the Tofu
- You need 200 g roughly chopped tofu
- Prepare 2 red chilli's (or as many to your preference)
- Provide 1 teaspoon chia seeds
- Provide 2 desert poons olive oil (roughly)
- Take 1 desert spoon soy sauce
- You need 1 teaspoon oyster sauce
- Prepare 1 desert spoon shauxing cooking wine (roughly)
- You need The soup
- Use 1/2 of an onion sliced
- Use 1 red bell pepper sliced
- Use 1/2 handful green beans halved or in thirds depending on length
- Provide 1/2 handful baby corn sliced
- Use 4 Pak choi leaves sliced
- You need 1 large tomato roughly chopped small
- Get 1/3 handful spring onions diagonally sliced (white side)
- Take 1 handful bean sprouts
- Prepare 1 heaped teaspoon of gochujang paste
- Use 5 kaffir lime leaves
- Prepare 2 desert spoons olive oil (roughly)
- Prepare 1 teaspoon ginger paste
- Use 1 teaspoon garlic paste
- Prepare 1 teaspoon chilli oil
- Get 1 teaspoon brown sugar
- Get 400 ml coconut milk
- Use 100 ml water (roughly)
- You need 1 teaspoon Safflower/1 pinch saffron (optional)
- Take Noodles
- Provide How many noodles you feel you want for need
- Take I only had a little bit of some whole-wheat noodles
- Use Garnish (all optional and exchangeable)
- Prepare 1 lotus root per person
- Get Chilli flakes
- Use Chilli oil
- Take Basil
- Take Spring onions (the green side)
- Take 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
If you find this Gochujang and coconut noodle soup (vegan) recipe helpful please share it to your good friends or family, thank you and good luck.
