Mixed Mushroom & Tofu Soup

Approx 210 Calories per serve (Approx 24gms Carbs, 5gms Fat, 16gms Protein)
This instruction includes a Chinese vegetable noted in English as Chinese Asparagus, Asparagus Leaf or Celtuce. In Chinese it's 莴笋. I found it at the native grocerie and determined to shop for it. I wasn't unsuccessful, it's delicious! i feel you'll fry it however i used to be feeling thusup so threw it in a very hot pot pot.

Ingredients 
Sauces

• 1 tsp Chu Hou Paste (from a Chinese grocery)
• 1 tsp Oyster Sauce (Vegan version at food store)
• 1/2 tsp vegetable oil
• Light soy

Produce

• 1 garlic (sliced)
• 1 tbs Ginger (sliced)
• 3 stalks 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

Spices

• 1 tsp Chinese five Spice
• 1 Dried chile
• 1 tsp Ground Black Pepper
• 1 Star Anise
• Other
• 300 gms Firm curd (cubed)
• 3 cups Vegetable Stock
• 1/2 cup water

Steps 

1. Prepare Vegetables (as per in ingredients list)
2. With all ingredients ready, you'll begin.
3. Heat vegetable oil in pot, then add the plate of Spices and fry quickly. Add the Mushrooms and fry for a moment, add the asparagus and sauces and one cup of stock. combine all at once.
4. Add the broccoli, onion and therefore the remainder of the stock and the water to pot & gently cut 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 curd, bean shoots and and corriander & gently stir through)