Hey everyone, it’s me again, Dan, welcome to our recipe page. 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 food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb) is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb) is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook mixed mushroom & tofu soup (vegan/vegetarian/low carb) using 23 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb):

1. Prepare Sauces
2. Make ready 1 tsp Chu Hou Paste (from a Chinese grocery)
3. Make ready 1 tsp Oyster Sauce (Vegan version at health food store)
4. Prepare 1/2 tsp Sesame oil
5. Prepare Light Soy Sauce
6. Make ready Produce
7. Make ready 1 Garlic Clove (sliced)
8. Take 1 tbs Ginger (sliced)
9. Prepare 3 stalks Spring Onion (sliced lengthways into quarters & halved)
10. Prepare 160 gms Broccoli (Cut into florets)
11. Make ready 150 gms mixed Asian Mushrooms (sliced)
12. Get 1 stalk Chinese Asparagus (Peeled and thickly sliced)
13. Make ready 1 Handful Corriander
14. Take 60 gms (Approx) Bean Shoots
15. Take Spices
16. Get 1 tsp Chinese 5 Spice
17. Take 1 Dried Chilli
18. Prepare 1 tsp Ground Black Pepper
19. Get 1 Star Anise
20. Take Other
21. Make ready 300 gms Firm Tofu (cubed)
22. Take 3 cups Vegetable Stock
23. Prepare 1/2 cup water

Instructions to make Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb):

1. Prepare Vegetables (as per in ingredients list)
2. With all ingredients prepared, you can start.
3. 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.
4. 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.
5. Turn down and cook on low for approx 20mins on low with lid on.
6. Just before serving, add the tofu, bean shoots and and corriander & lightly stir through)

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