In a large pot, add the oil and sauté carrot and leek on medium to high heat until lightly browned. Turn heat down to medium and add mushroom stems, ginger, garlic, pepper and star anise. Sauté without color (approx. 5 mins). Add vegetable broth and hoisin sauce. Simmer for 20 minutes. Strain and reserve (can be made the day before).
Prepare the Kohlrabi noodles (see note). Individually cook the BROCCOLINI® baby broccoli, carrots, peppers, leeks and mushrooms in the broth approximately 3 minutes each. Bring the broth to a simmer and check seasoning.
Arrange the cooked vegetables in 4 serving bowls. Add tofu and kohlrabi to the bowls. Ladle the hot broth over the vegetables, and garnish with fresh cilantro, mint and beansprouts.
Note: To make vegetable noodles, chef recommends the ‘Benriner Cook Helper Slicer‘ available online or from premium kitchen stores.
Prepared by: Chef Tony Baker for Mann Packing Co.