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Ingredients requirements Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb):
- Take of Sauces
- Need 1 tsp for Chu Hou Paste (from a Chinese grocery)
- Provide 1 tsp of Oyster Sauce (Vegan version at health food store)
- Take 1/2 tsp - Sesame oil
- Require of Light Soy Sauce
- You need of Produce
- You need 1 of Garlic Clove (sliced)
- Take 1 tbs for Ginger (sliced)
- Make ready 3 stalks Spring Onion (sliced lengthways into quarters & halved)
- Prepare 160 gms - Broccoli (Cut into florets)
- You need 150 gms for mixed Asian Mushrooms (sliced)
- Need 1 stalk Chinese Asparagus (Peeled and thickly sliced)
- Provide 1 Handful - Corriander
- Need 60 gms of (Approx) Bean Shoots
- Make ready for Spices
- Take 1 tsp of Chinese 5 Spice
- Make ready 1 - Dried Chilli
- Give 1 tsp Ground Black Pepper
- Give 1 for Star Anise
- Need for Other
- Give 300 gms Firm Tofu (cubed)
- Make ready 3 cups Vegetable Stock
- Provide 1/2 cup water
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Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb) how to cook:
- 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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