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Vegan Asian Broth

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INGREDIENTS

  • 1 tub Dr Broth vegan broth
  • 1 knob ginger, cut into matchsticks
  • 2 cloves garlic, crushed
  • 1 Thai red chilli, chopped
  • 3 tsp sesame oil
  • 2 tsp peanut oil
  • 1 packet White Shimeji Mushrooms
  • 1 punnet bok choy, roughly chopped
  • 1 piece fresh tofu
  • 2 tsp cornflour
  • ½  punnet bean sprouts
  • 1 handful fresh coriander
  • 2 spring onions
  • 2 tbsp soy sauce

METHOD

Pour the defrosted Dr Broth Vegan Broth into a sauce pan. Add 1 clove of crushed garlic, matchsticks of ginger and chopped chilli. Simmer gently.

Prepare the tofu by cutting it into cubes and tossing it in the cornflour. In a wok add 1 teaspoon of the sesame oil and 1 teaspoon of the peanut oil and heat. Flash fry the tofu in the oil to seal it off, be gentle with it so that the tofu doesn’t break into pieces. Remove the tofu from the wok.

Add another teaspoon of sesame oil and peanut oil to the wok and toss in the mushrooms with some dried chilli flakes and crushed garlic. Once slightly browned season with salt and pepper and remove from the heat.  

Add the bok choy to the broth and simmer until it is slightly wilted.

Add the mushrooms to the simmering broth and then finally stir in the tofu.

Season with soy sauce and serve in Chinese bowls topped with bean sprouts, sliced spring onions and chopped coriander.

Drizzle with the final teaspoon of sesame oil if you like.

Recipe by: Chef Graham Neilson from Dr. Broth
www.drbroth.co.za

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