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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 surely easy to find, and we have to process them at the very least through 6 methods. You should shell out a while on this, so the resulting food could be perfect.
Composition - Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb):
- Take Sauces
- Require 1 tsp of Chu Hou Paste (from a Chinese grocery)
- Give 1 tsp for Oyster Sauce (Vegan version at health food store)
- Prepare 1/2 tsp of Sesame oil
- Get Light Soy Sauce
- Make ready of Produce
- Get 1 of Garlic Clove (sliced)
- You need 1 tbs for Ginger (sliced)
- Prepare 3 stalks of Spring Onion (sliced lengthways into quarters & halved)
- You need 160 gms of Broccoli (Cut into florets)
- You need 150 gms mixed Asian Mushrooms (sliced)
- You need 1 stalk of Chinese Asparagus (Peeled and thickly sliced)
- Take 1 Handful for Corriander
- Give 60 gms (Approx) Bean Shoots
- You need Spices
- Take 1 tsp for Chinese 5 Spice
- Get 1 - Dried Chilli
- You need 1 tsp for Ground Black Pepper
- Get 1 of Star Anise
- Give for Other
- Get 300 gms of Firm Tofu (cubed)
- Give 3 cups - Vegetable Stock
- Prepare 1/2 cup water
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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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