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Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb)

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We hope you got benefit from reading it, now let’s go back to mixed mushroom & tofu soup (vegan/vegetarian/low carb) recipe. To make mixed mushroom & tofu soup (vegan/vegetarian/low carb) you only need 23 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb):
  1. Prepare Sauces
  2. Use Chu Hou Paste (from a Chinese grocery)
  3. Use Oyster Sauce (Vegan version at health food store)
  4. Get Sesame oil
  5. Prepare Light Soy Sauce
  6. You need Produce
  7. Get Garlic Clove (sliced)
  8. Take Ginger (sliced)
  9. Provide Spring Onion (sliced lengthways into quarters & halved)
  10. Prepare Broccoli (Cut into florets)
  11. Take mixed Asian Mushrooms (sliced)
  12. Get Chinese Asparagus (Peeled and thickly sliced)
  13. Provide Corriander
  14. Get (Approx) Bean Shoots
  15. Prepare Spices
  16. Use Chinese 5 Spice
  17. You need Dried Chilli
  18. Provide Ground Black Pepper
  19. Take Star Anise
  20. Use Other
  21. Get Firm Tofu (cubed)
  22. Use Vegetable Stock
  23. Use 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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