Fusion Cuisine, Japanese Cuisine, Korean, Lunch, Main Dishes, Soup & Stews
Spicy Gochujang Udon Noodle Recipe Vegan
Embark on a culinary adventure with our Gochujang Udon Noodle Vegan Recipe—a fusion of spicy gochujang tofu and a flavorful udon noodle soup. Elevate your vegan dining experience with this delectable dish that seamlessly blends Korean and Japanese flavors.
Ingredients & Substitutions
Spicy Gochujang Tofu
- 1 block extra firm tofu, cut into bite-sized pieces
- 1 tbsp soy sauce
- 2 tbsp gochujang sauce
- 1 tsp sesame oil
- 1 tsp corn starch
Udon Noodle Soup
- 1 tbsp neutral-flavored oil
- 3 to 4 cups Taiwanese cabbage or 4 small bok choy
- 150 g shimeji mushrooms
- 1 tbsp ginger
- 3 cloves garlic, minced
- 4 green onions
- 6 cups vegetable broth (vegan pho broth recommended)
- 2 tbsp gochujang sauce
- 400 g udon noodles (2 small packs)
- 1 tsp miso (optional)
- 1 tbsp maple syrup or sugar
- 1 tbsp fresh lime juice
Soup Garnishes
- Green onion
- Sesame seeds to taste
Helpful Tools
To prepare this delightful recipe, you’ll need:
- Large bowl
- Pan for frying
- Pot for soup preparation
How To Make This Recipe
Spicy Gochujang Tofu
Cut the tofu into bite-sized pieces.
In a large bowl, mix tofu with soy sauce, gochujang sauce, sesame oil, and cornstarch.
Pan-fry tofu over medium heat for about 5 minutes per side until crispy.
Udon Noodle Soup
Cut Taiwanese cabbage into 1-inch pieces.
Trim ends off shimeji mushrooms.
In a pot, add oil, shimeji mushrooms, green onion bottoms, ginger, and garlic. Cook for 4 minutes.
Add vegetable broth, gochujang sauce, and cabbage. Bring to a boil and simmer for 3-4 minutes.
Add udon noodles and simmer for an additional 2 minutes.
Mix in maple syrup or sugar and fresh lime juice.
Top with crispy tofu, garnish with sesame seeds and green onions. Enjoy!
Tips & Tricks
- For an extra kick, add more gochujang sauce.
- Customize the spice level by adjusting the amount of gochujang.
- Explore different vegetable options for added variety.
FAQs
Yes, but extra firm tofu provides a better texture.
It’s optional but enhances the flavor.
Yes, feel free to experiment with your favorite noodles. But Udon noodles are highly reccomended.
Consume immediately for the best texture.
Spicy Gochujang Udon Noodle Recipe Vegan
Ingredients
Spicy Gochujang Tofu
- 1 block extra firm tofu cut into bite sized pieces
- 1 tbsp soy sauce
- 2 tbsp gochujang sauce
- 1 tsp sesame oil
- 1 tsp corn starch
Udon Noodle Soup
- 1 tbsp oil neutral-flavored oil
- 3 to 4 cups Taiwanese cabbage or 4 small bok choy
- 150 g shimeji mushrooms
- 1 tbsp ginger
- 3 cloves garlic minced
- 4 green onions
- 6 cups vegetable broth (I used a vegan pho broth and it was SO delicious, highly recommend!)
- 2 tbsp gochujang sauce
- 400 g udon noodles 2 small packs
- 1 tsp miso optional
- 1 tbsp maple syrup or sugar
- 1 tbsp lime fresh lime is best
Soup Garnishes
- green onion
- sesame seeds to taste
Instructions
Spicy Gochujang Tofu
- Cut the tofu into bite-sized pieces.
- In a large bowl, add the tofu pieces. Mix in the soy sauce, gochujang sauce, sesame oil, and cornstarch. Gently stir until all the tofu pieces are evenly coated.
- Pan-fry the spicy gochujang tofu over medium heat for about 5 minutes per side, or until both sides are crispy.
Udon Noodle Soup
- Cut the Taiwanese cabbage into approximately 1-inch pieces.
- Cut the ends off the Shimeji mushrooms.
- Chop the green onions into small pieces. Reserve the bottoms for the soup, and utilize the tops for garnishing.
- Add 1 tbsp of neutral-flavored oil to a pot over medium heat.
- First, add the shimeji mushrooms and cook for 3 minutes. Next, introduce the bottoms of the green onions, 1 heaping tablespoon of ginger, and the 3 cloves of minced garlic. Cook for an additional minute.
- Next, add 4 to 6 cups of vegetable broth, 2 tbsp of gochujang sauce, and 3 to 4 cups of Taiwanese cabbage (or bok choy). Bring it to a boil and let it simmer for 3 to 4 minutes. If desired, you can optionally add 1 tsp of miso.
- Next, add the udon noodles and simmer for another 2 minutes or until the noodles separate.
- Add 1 tbsp of maple syrup or sugar and 1 tbsp of fresh lime juice.
- Top each bowl of soup with the crispy tofu, and garnish with sesame seeds and the other half of the green onions. Enjoy!
Video
Conclusion: Spicy Gochujang Udon Noodle Recipe Vegan
Indulge in the fusion of Korean and Japanese flavors with our Gochujang Udon Noodle Vegan Recipe. Delight your taste buds with the spicy crunch of tofu and the rich umami of the udon noodle soup. Make it your own by experimenting with ingredients and spice levels. Dive into a bowl of goodness today!
This recipe was delicious loved the crispy gouchjang tofu!! Added some nice protein to the dish. The marinade was excellent I will probably use that as a recipe just for my tofu. 🤤🤤
I’m thrilled to hear that you enjoyed the dish, especially the crispy gochujang tofu! Using the marinade just for tofu sounds like a great idea. Thanks for sharing your experience, and happy cooking!
Amazing recipe loving soups at this time of year and you made this very easy to follow and flexible with my veggies I had on hand. I will be making this again soon
Thank you so much! I’m thrilled to hear that you enjoyed the soup recipe and found it easy to follow.
Yum this was sooooo delicious!!!
Thank you so much Lena!! I’m so happy you loved it!
This Gochujang Udon Noodle soup was amazing!! 🤩 😀
Thank you so much I’m SO happy you loved it!
Delicious soup! And the tofu added some nice protein 😀
Thank you so much for your kind review! I’m so happy you loved the noodle soup and yess love tofu on here for the protein! 🙂