Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mixed mushroom & tofu soup (vegan/vegetarian/low carb). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb) is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb) is something that I’ve loved my whole life.
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To get started with this particular recipe, we have to prepare a few ingredients. You can have mixed mushroom & tofu soup (vegan/vegetarian/low carb) using 23 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb):
- Get Sauces
- Take 1 tsp Chu Hou Paste (from a Chinese grocery)
- Make ready 1 tsp Oyster Sauce (Vegan version at health food store)
- Get 1/2 tsp Sesame oil
- Take Light Soy Sauce
- Make ready Produce
- Make ready 1 Garlic Clove (sliced)
- Take 1 tbs Ginger (sliced)
- Take 3 stalks Spring Onion (sliced lengthways into quarters & halved)
- Take 160 gms Broccoli (Cut into florets)
- Make ready 150 gms mixed Asian Mushrooms (sliced)
- Get 1 stalk Chinese Asparagus (Peeled and thickly sliced)
- Take 1 Handful Corriander
- Make ready 60 gms (Approx) Bean Shoots
- Make ready Spices
- Make ready 1 tsp Chinese 5 Spice
- Make ready 1 Dried Chilli
- Get 1 tsp Ground Black Pepper
- Get 1 Star Anise
- Prepare Other
- Prepare 300 gms Firm Tofu (cubed)
- Make ready 3 cups Vegetable Stock
- Make ready 1/2 cup water
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Instructions to make Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb):
- 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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