Creamy Gochujang & Coconut Udon Noodle Soup
Info
Protein: 10g per serving
Fibre: 5g per serving
Ingredients
1 tbsp neutral oil
1 brown onion, finely chopped
1 shallot, finely chopped
3 garlic cloves, finely chopped
2–3 tbsp gochujang
1 tbsp white miso paste
1 tsp Biona Organic Toasted Sesame Oil
1 x 400g can Biona Organic Coconut Milk
1 tin of water (use the empty coconut milk tin!)
1½ tbsp soy sauce
1 tbsp mirin
2 servings of dried udon noodles
1 pak choi
100g snow peas
1 spring onion, finely chopped
Crispy onions, to finish
Chilli crisp oil, to finish
Coriander, to finish
Method
- Heat the neutral oil in a large saucepan over a medium heat. Add the onion, shallot and garlic and cook until softened.
- Add the gochujang, miso paste and sesame oil and stir well to combine.
- Pour in the coconut milk, then fill the empty tin with water and add this to the pan along with the soy sauce and mirin. Stir well and bring to a gentle simmer while you cook the noodles and vegetables.
- Add the udon noodles to a pan of boiling water and cook according to pack instructions. Add the pak choi and snow peas for the final 1–2 minutes, until just tender.
- Drain the noodles and vegetables and divide between two bowls. Pour over the hot coconut broth.
- Finish with the spring onion, crispy onions, chilli crisp and coriander, then serve.
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