How to Make Appetizing Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb)

Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb). Slice the small mushrooms thickly and cut the large ones in a large dice. In a large nonstick or cast-iron skillet, heat oil over medium. Kinoko Mix: The kinoko mix containing oyster mushrooms, shiitakes, eryngii and wood ears are perfect for tossing into almost any stir-fry.

Add the garlic and rosemary, and season with salt and peperoncino. A mix of mushrooms keeps things interesting, so use whatever kinds you like. We love a mix of wild mushrooms, shiitakes, and creminis, but we also love a big bowl full of sautéed white button mushrooms. You can cook Mixed Mushroom & Tofu Soup (Vegan/Vegetarian/Low Carb) using 23 ingredients and 6 steps. Here is how you achieve it.

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

Prepare of Sauces.
You need 1 tsp of Chu Hou Paste (from a Chinese grocery).
Prepare 1 tsp of Oyster Sauce (Vegan version at health food store).
Prepare 1/2 tsp of Sesame oil.
Prepare of Light Soy Sauce.
It's of Produce.
You need 1 of Garlic Clove (sliced).
Prepare 1 tbs of Ginger (sliced).
It's 3 stalks of Spring Onion (sliced lengthways into quarters & halved).
It's 160 gms of Broccoli (Cut into florets).
Prepare 150 gms of mixed Asian Mushrooms (sliced).
It's 1 stalk of Chinese Asparagus (Peeled and thickly sliced).
It's 1 Handful of Corriander.
Prepare 60 gms of (Approx) Bean Shoots.
It's of Spices.
It's 1 tsp of Chinese 5 Spice.
It's 1 of Dried Chilli.
It's 1 tsp of Ground Black Pepper.
It's 1 of Star Anise.
You need of Other.
Prepare 300 gms of Firm Tofu (cubed).
It's 3 cups of Vegetable Stock.
It's 1/2 cup of water.

With so few ingredients, a good butter goes a long way. Stir in the thyme and remove from the heat. Whisk the eggs, milk, salt, and pepper together in a medium bowl. Divide the mushroom mixture evenly between the ramekins.

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

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).

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn't compromise on flavor. In a large skillet, saute mushrooms and onion in butter and oil in batches until tender. Stir in wine, thyme and salt. Cook until liquid is reduced by half.