Mixed Mushroom and Tofu Soup

Name: Mixed Mushroom and Tofu Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 300 g firm tofu, cubed; 150 g mixed Asian mushrooms, sliced; 160 g broccoli florets; 1 stalk Chinese asparagus, peeled and thickly sliced; 60 g bean sprouts; 3 stalks spring onions, chopped; 1 tbsp ginger, sliced; 1 clove garlic clove, sliced; 3 cups vegetable stock; 1/2 cup water; 1 tbsp light soy sauce; 1 tsp vegan oyster sauce; 1 tsp Chu Hou paste; 1/2 tsp sesame oil; 1 tsp Chinese five-spice; 1 tsp ground black pepper; 1 star anise; 1 dried chili; 1 handful cilantro

Servings---

Prep Time20 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

firm tofu, cubed
300 g
mixed Asian mushrooms, sliced
150 g
broccoli florets
160 g
Chinese asparagus, peeled and thickly sliced
1 stalk
bean sprouts
60 g
spring onions, chopped
3 stalks
ginger, sliced
1 tbsp
garlic clove, sliced
1 clove
vegetable stock
3 cups
water
0.5 cup
light soy sauce
1 tbsp
vegan oyster sauce
1 tsp
Chu Hou paste
1 tsp
sesame oil
0.5 tsp
Chinese five-spice
1 tsp
ground black pepper
1 tsp
star anise
1
dried chili
1
cilantro
1 handful

Step-by-Step Instructions

Prepare all of the ingredients before you start cooking. Peel and thickly slice the Chinese asparagus, cut the broccoli into small florets, slice the spring onions, cube the tofu, slice the mushrooms, and measure out the stock, water, sauces, and spices.

Heat the sesame oil in a large pot over medium heat. Add the ginger, garlic, star anise, dried chili, Chinese 5 spice, and black pepper, then stir for 30 seconds until fragrant.