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