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LEARN HOW TO MAKE A DELICIOUS AND COZY SPICY COCONUT UDON NOODLE SOUP RECIPE TONIGHT!

LAY HO MA (how's it going in Cantonese)! I think this stunning bowl of crimson soup and noodles needs no convincing. Join me in this episode and learn how to make an incredible spicy coconut udon noodles soup recipe tonight! Let's begin

INGREDIENTS:
80g oyster mushrooms
1/2 tsp smoked paprika
1/2 tsp umami powder (   • This Spice is So Good you'll be running to...  )
2 tsp avocado oil
1/4 lb fried tofu block
1 tbsp Chinese chili paste (   • Homemade chili paste sorted!  #shorts #5mi...  )
1 tbsp miso paste
1 lemongrass
1 tbsp chili oil (   • Most addictive Red Chili Oil Recipe to SPI...  )
1 tsp sweet paprika
1 tsp turmeric
400ml canned coconut cream
1L water (or unsalted veggie stock)
3 tbsp soy sauce
1 tbsp cane sugar
250g frozen udon
cilantro to serve

DIRECTIONS:
1. Preheat the oven to 400F. Simply use your hands to tear down the oyster mushrooms and place into a mixing bowl. Add the smoked paprika, umami powder, and about 2 tsp avocado oil. Toss to coat, then transfer onto a baking tray lined with parchment paper. Diagonally slice the fried tofu block and place onto the baking tray. Bake in the oven for 20mins

2. Into a sauté pan, add the Chinese chili paste, miso paste, lemongrass (crushed), and 1 tbsp chili oil. Cook the paste on medium heat for 2-3mins. Add the sweet paprika and turmeric. Give the pan a good stir, then add in the canned coconut cream. Give the pan a stir and turn the heat to medium high

3. Add the water, soy sauce, and cane sugar. Give the pan a good stir and allow it to come to a boil. In the meantime, bring another pot of water to boil for the noodles. When the broth comes to a boil, give it a good stir, let it simmer, and allow it to cook for another few minutes

4. Boil the udon noodles to package instructions. When the toppings are done, take them out of the oven. Carefully strain the broth through a sieve (this will help achieve a silky smooth broth)

5. When the noodles are done, strain them out and place into the serving bowl. Pour in about 2 cups of that delicious broth. Assemble the crispy tofu, roasted mushrooms, and garnish with fresh cilantro to serve


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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