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

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

Introduce

Chef :

Nikki Alicia

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

Approx 210 Calories per serve (Approx 24gms Carbs, 5gms Fat, 16gms Protein) This recipe includes a Chinese vegetable known in English as Chinese Asparagus, Asparagus Leaf or Celtuce. In Chinese it's 莴笋. I found it at the local grocerie and decided to buy it. I wasn't disappointed, it's delicious! I believe you can stir fry it but I was feeling soup so threw it in a Hotpot pot.

Ingredient

1 tsp

Chu Hou Paste (from a Chinese grocery)

1 tsp

Oyster Sauce (Vegan version at health food store)

1/2 tsp

Sesame oil

Garlic Clove (sliced)

1 tbs

Ginger (sliced)

3 stalks

Spring Onion (sliced lengthways into quarters & halved)

160 gms

Broccoli (Cut into florets)

150 gms

mixed Asian Mushrooms (sliced)

1 stalk

Chinese Asparagus (Peeled and thickly sliced)

1 Handful

Corriander

60 gms

(Approx) Bean Shoots

1 tsp

Chinese 5 Spice

Dried Chilli

1 tsp

Ground Black Pepper

Star Anise

300 gms

Firm Tofu (cubed)

3 cups

Vegetable Stock

1/2 cup

water

Cooking instructions

* Step 1

Prepare Vegetables (as per in ingredients list)

* Step 2

With all ingredients prepared, you can start.

* Step 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.

* Step 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.