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