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