Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Mixed Mushroom Tofu Soup (Vegan/Vegetarian/Low Carb). It is one of my favorites food. This time, I am going to make it a little bit unique. This will be really deliciou

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The Ingredients need to make Mixed Mushroom Tofu Soup (Vegan/Vegetarian/Low Carb):

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

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Step 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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