Hot and sour soup i

Yield: 6 servings

Measure Ingredient
8 eaches Dried chinese mushrooms
8 cups Vegetable stock
8 slices Ginger, peeled
½ each Lime, peeled & sliced thin
4 tablespoons Lime juice
1 tablespoon Lemon juice
2 tablespoons Soy sauce
2 eaches Chilies
1 pounds Firm tofu, cut into chunks
\N \N Cilantro, chopped

Rinse the mushrooms, put them in a small saucepan and cover with water. Bring them to a boil on high heat and swish the mushrooms to remove excess dirt. Discard the water. Rinse. Once again, cover the mushrooms and bring them to a boil, covered. Let sit 1 hour. Then drain, remove tough stems, squeeze out excess water and slice or cut in half. Bring the stock to a boil in a large saucepan on high heat, add the ginger and lime slices and cook for 2-3 minutes. Lower the heat and add the lime and lemon juice, soy sauce and chilies. Simmer for 5 minutes. Add tofu and mushrooms and simmer 5 more minutes.

Taste to check the balance of hot, sour and salt -- none should overwhelm the other -- and add more chilies, lime juice or soya sauce as needed.

Serve garnished with chopped cilantro. Have a side dish of extra sliced chilies for those who like it hot. Keeps a few days refrigerated but it is best served fresh.

Jeanne Marie Martin, "Vegan Delights" Posted by Anne MacLellan Submitted By MARK SATTERLY On 03-06-95

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