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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 Cooking area Will Save You Dollars.

Remember when the only people who cared about the natural environment were tree huggers and hippies? That has completely changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living much more environmentally friendly we won’t be able to fix the problems of the environment. Each and every family should start creating changes that are environmentally friendly and they must do this soon. Read on for some ways to go green and save energy, mainly in the kitchen.

Changing light bulbs is actually as good a place to begin with as any. This will certainly go beyond the kitchen, nevertheless that is okay. Compact fluorescent lightbulbs are generally energy-savers, and you will need to use them in place of incandescent lights. They cost a little bit more at first, but they last ten times longer, and use less electricity. Making use of these longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. You also have to get the habit of turning off the lights when there is nobody in a room. The kitchen lights in particular will often be left on the entire day, just because the family tends to spend a lot of time there. And it’s not limited to the kitchen, it goes on in other parts of the house also. Make a habit of having the lights on only when they are needed, and you’ll be surprised at the amount of electricity you save.

From the above it should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Natural living is definitely something we can all perform, without difficulty. It’s about being practical, most of the time.

We hope you got benefit from reading it, now let’s go back to gochujang and coconut noodle soup (vegan) recipe. You can cook gochujang and coconut noodle soup (vegan) using 38 ingredients and 9 steps. Here is how you cook that.

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

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