How to cook Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb) at home

Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb) - . Today I am sharing this Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb)! A quick and easy dinner that is ready in under 40 minutes!

You can cook Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb) with 23 Ingredients and 6 steps. See the following guide!

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

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).