Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mixed mushroom & tofu soup (vegan/vegetarian/low carb). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb) is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb) is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first 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 it.
The ingredients needed to make Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb):
- Get Sauces
- Get 1 tsp Chu Hou Paste (from a Chinese grocery)
- Prepare 1 tsp Oyster Sauce (Vegan version at health food store)
- Prepare 1/2 tsp Sesame oil
- Make ready Light Soy Sauce
- Get Produce
- Take 1 Garlic Clove (sliced)
- Take 1 tbs Ginger (sliced)
- Make ready 3 stalks Spring Onion (sliced lengthways into quarters & halved)
- Prepare 160 gms Broccoli (Cut into florets)
- Get 150 gms mixed Asian Mushrooms (sliced)
- Take 1 stalk Chinese Asparagus (Peeled and thickly sliced)
- Get 1 Handful Corriander
- Make ready 60 gms (Approx) Bean Shoots
- Take Spices
- Make ready 1 tsp Chinese 5 Spice
- Take 1 Dried Chilli
- Get 1 tsp Ground Black Pepper
- Get 1 Star Anise
- Get Other
- Get 300 gms Firm Tofu (cubed)
- Make ready 3 cups Vegetable Stock
- Prepare 1/2 cup water
To make this dish even more flavorful, you can leave the cooked mushrooms in their juices overnight to continue marinating. With nuts, loadsa herbs & garlic. Once the cooked mushroom mixture has cooled, add the chunks of bread, a good pinch of sea salt and black pepper, the pecans or. A fresh and vibrant salad with a fantastic mix of flavours and textures, ready in half an hour, by Gary Rhodes.
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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