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

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, mixed mushroom & tofu soup (vegan/vegetarian/low carb). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

For an easy midweek dinner, mix mushrooms with blue cheese, gnocchi and spinach. You only need mushrooms, eggs, kale and garlic to cook this tasty one-pan brunch. It's comforting yet healthy, low-calorie and gluten-free too. Approved third parties also use these tools in connection with our display of ads.

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

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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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