50g
Smoked Tofu cubed
40g
Organic firm Tofu, mashed up
60g
Tenderstem broccoli stems, finely chopped
10 sheets
dumpling skins, shop bought
1
spring onion, finely chopped
1 inch
freshly grated root ginger
For the Seasoning
1 tbsp
Lee Kum Kee Mushroom Vegetarian Stir-fry sauce
1 tbsp
Bouillon Powder
1/4 cube
grated vegetable stock
1/4 tsp
sugar
1/4 tsp
white pepper
1/2 tsp
salt
For soup broth
700ml
organic vegetable stock
100g
oyster mushrooms, whole
200g
French beans, sliced on deep angle
2 pinches
ground white pepper
1/2 tsp
salt
For garnishing
Sliced spring onion
Red chilli, julienne pieces
Coriander leaves