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We hope you got insight from reading it, now let’s go back to mixed mushroom & tofu soup (vegan/vegetarian/low carb) recipe. To cook mixed mushroom & tofu soup (vegan/vegetarian/low carb) you need 23 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb):
- Provide Sauces
- Take 1 tsp Chu Hou Paste (from a Chinese grocery)
- You need 1 tsp Oyster Sauce (Vegan version at health food store)
- Provide 1/2 tsp Sesame oil
- Get Light Soy Sauce
- You need Produce
- Provide 1 Garlic Clove (sliced)
- Get 1 tbs Ginger (sliced)
- You need 3 stalks Spring Onion (sliced lengthways into quarters & halved)
- Take 160 gms Broccoli (Cut into florets)
- You need 150 gms mixed Asian Mushrooms (sliced)
- Take 1 stalk Chinese Asparagus (Peeled and thickly sliced)
- Take 1 Handful Corriander
- Use 60 gms (Approx) Bean Shoots
- You need Spices
- Use 1 tsp Chinese 5 Spice
- Provide 1 Dried Chilli
- Provide 1 tsp Ground Black Pepper
- Get 1 Star Anise
- You need Other
- Take 300 gms Firm Tofu (cubed)
- Prepare 3 cups Vegetable Stock
- Get 1/2 cup water
Steps to make Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb):
- Prepare Vegetables (as per in ingredients list)
- With all ingredients prepared, you can start.
- Heat Sesame oil in pot, then add the plate of Spices and stir fry quickly. Add the Mushrooms and stir fry for a minute, add the asparagus and sauces and 1 cup of stock. Mix all together.
- Add the broccoli, spring onion and the rest of the stock and the water to pot & lightly push down into the ingredients below. Bring the liquid to the boil.
- Turn down and cook on low for approx 20mins on low with lid on.
- Just before serving, add the tofu, bean shoots and and corriander & lightly stir through)
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