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