Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, mixed mushroom & tofu soup (vegan/vegetarian/low carb). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb) is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb) is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to 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 can achieve it.
The ingredients needed to make Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb):
- Get Sauces
- Take 1 tsp Chu Hou Paste (from a Chinese grocery)
- Make ready 1 tsp Oyster Sauce (Vegan version at health food store)
- Prepare 1⁄2 tsp Sesame oil
- Get Light Soy Sauce
- Make ready Produce
- Prepare 1 Garlic Clove (sliced)
- Make ready 1 tbs Ginger (sliced)
- Make ready 3 stalks Spring Onion (sliced lengthways into quarters & halved)
- Make ready 160 gms Broccoli (Cut into florets)
- Get 150 gms mixed Asian Mushrooms (sliced)
- Get 1 stalk Chinese Asparagus (Peeled and thickly sliced)
- Get 1 Handful Corriander
- Prepare 60 gms (Approx) Bean Shoots
- Get Spices
- Make ready 1 tsp Chinese 5 Spice
- Get 1 Dried Chilli
- Prepare 1 tsp Ground Black Pepper
- Prepare 1 Star Anise
- Make ready Other
- Get 300 gms Firm Tofu (cubed)
- Make ready 3 cups Vegetable Stock
- Get 1⁄2 cup water
Important: If food has thawed, do not refreeze. Uses: Add cooked exotic mushrooms to omelettes, pasta sauces or serve simply with brown bread and butter. To store: Keep in the fridge in the pack and consume by the best before date. To prepare: Rinse briefly under cold running water and dry before use.
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)
To store: Keep in the fridge in the pack and consume by the best before date. To prepare: Rinse briefly under cold running water and dry before use. Oyster, shiitake, button and portobello…Mushrooms are bursting with meaty, earthy flavour. Have a scroll through these fabulous fungi recipes. These baked Boursin mushrooms would make an easy vegetarian starter or light lunch served.
So that is going to wrap this up for this special food mixed mushroom & tofu soup (vegan/vegetarian/low carb) recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
