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Ingredients requirements Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb):
- Give - Sauces
- Need 1 tsp Chu Hou Paste (from a Chinese grocery)
- You need 1 tsp of Oyster Sauce (Vegan version at health food store)
- Prepare 1/2 tsp of Sesame oil
- Give Light Soy Sauce
- Take - Produce
- Provide 1 of Garlic Clove (sliced)
- Require 1 tbs Ginger (sliced)
- Make ready 3 stalks - Spring Onion (sliced lengthways into quarters & halved)
- Get 160 gms for Broccoli (Cut into florets)
- Provide 150 gms for mixed Asian Mushrooms (sliced)
- Prepare 1 stalk of Chinese Asparagus (Peeled and thickly sliced)
- Get 1 Handful of Corriander
- Need 60 gms - (Approx) Bean Shoots
- Take for Spices
- Provide 1 tsp Chinese 5 Spice
- Make ready 1 of Dried Chilli
- You need 1 tsp - Ground Black Pepper
- Make ready 1 - Star Anise
- Provide of Other
- Prepare 300 gms Firm Tofu (cubed)
- Prepare 3 cups for Vegetable Stock
- Take 1/2 cup - 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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