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The ingredients needed to prepare Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb):
- Prepare of Sauces.
- Provide 1 tsp of Chu Hou Paste (from a Chinese grocery).
- Use 1 tsp of Oyster Sauce (Vegan version at health food store).
- Take 1/2 tsp of Sesame oil.
- Take of Light Soy Sauce.
- Take of Produce.
- Use 1 of Garlic Clove (sliced).
- Get 1 tbs of Ginger (sliced).
- Use 3 stalks of Spring Onion (sliced lengthways into quarters & halved).
- Use 160 gms of Broccoli (Cut into florets).
- You need 150 gms of mixed Asian Mushrooms (sliced).
- Use 1 stalk of Chinese Asparagus (Peeled and thickly sliced).
- Provide 1 Handful of Corriander.
- Provide 60 gms of (Approx) Bean Shoots.
- Prepare of Spices.
- Get 1 tsp of Chinese 5 Spice.
- Take 1 of Dried Chilli.
- Get 1 tsp of Ground Black Pepper.
- Provide 1 of Star Anise.
- Provide of Other.
- You need 300 gms of Firm Tofu (cubed).
- Get 3 cups of Vegetable Stock.
- Provide 1/2 cup of 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).
Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add. Place mushrooms, garlic, and dill on a sheet of parchment-lined foil. Drizzle with oil and season with salt and pepper. Fold and crimp edges of foil to seal.
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