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Alright, don’t linger, let’s plan this mixed mushroom & tofu soup (vegan/vegetarian/low carb) menu with 23 components which are undoubtedly easy to receive, and we have to process them at the very least through 6 tips. You should devote a while on this, so the resulting food could be perfect.
Ingredients Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb):
- Make ready Sauces
- Get 1 tsp of Chu Hou Paste (from a Chinese grocery)
- Give 1 tsp - Oyster Sauce (Vegan version at health food store)
- Make ready 1/2 tsp - Sesame oil
- Require for Light Soy Sauce
- Prepare of Produce
- Prepare 1 for Garlic Clove (sliced)
- Take 1 tbs - Ginger (sliced)
- Get 3 stalks for Spring Onion (sliced lengthways into quarters & halved)
- Provide 160 gms of Broccoli (Cut into florets)
- Give 150 gms for mixed Asian Mushrooms (sliced)
- Get 1 stalk for Chinese Asparagus (Peeled and thickly sliced)
- Require 1 Handful - Corriander
- Prepare 60 gms - (Approx) Bean Shoots
- Provide for Spices
- Require 1 tsp of Chinese 5 Spice
- Provide 1 - Dried Chilli
- Need 1 tsp for Ground Black Pepper
- Make ready 1 of Star Anise
- Give for Other
- Prepare 300 gms - Firm Tofu (cubed)
- Need 3 cups for Vegetable Stock
- You need 1/2 cup for water
Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb) start cooking:
- 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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