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We hope you got insight from reading it, now let’s go back to mixed mushroom & tofu soup (vegan/vegetarian/low carb) recipe. To make mixed mushroom & tofu soup (vegan/vegetarian/low carb) you need 23 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to prepare Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb):
- Get Sauces
- Use Chu Hou Paste (from a Chinese grocery)
- Take Oyster Sauce (Vegan version at health food store)
- Take Sesame oil
- Take Light Soy Sauce
- Get Produce
- Get Garlic Clove (sliced)
- Provide Ginger (sliced)
- Use Spring Onion (sliced lengthways into quarters & halved)
- You need Broccoli (Cut into florets)
- Provide mixed Asian Mushrooms (sliced)
- Get Chinese Asparagus (Peeled and thickly sliced)
- Get Corriander
- Take (Approx) Bean Shoots
- You need Spices
- Use Chinese 5 Spice
- Get Dried Chilli
- Use Ground Black Pepper
- Provide Star Anise
- Prepare Other
- You need Firm Tofu (cubed)
- Take Vegetable Stock
- Provide water
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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