Yield: 1 servings
Measure | Ingredient |
---|---|
2 cups | Thinly sliced onions |
5 \N | Garlic cloves; minced or pressed |
1 \N | Or 2 fresh chiles; seeded and minced, or to taste |
7 cups | Light vegetable broth; (I use broth powder, only about 3/4 of recommended amount of powder) |
1 can | (15 ounce) straw mushrooms; reserve liquid |
1 can | (8 ounce) unsweetened pineapple chunks |
1 cup | Chopped fresh tomatoes |
2 tablespoons | Chopped fresh basil |
1 tablespoon | Chopped fresh mint or cilantro |
2 tablespoons | Fresh lime juice |
¼ cup | Soy sauce; (I use 1/2 this amount) |
1½ cup | Diced firm tofu; cut into 1/2 inch cubes, (about 8 ounces) |
\N \N | Mung sprouts |
\N \N | Basil leaves |
\N \N | Lime wedges |
In a large soup pot, sauté the onions in a bit of the reserved mushroom liquid on low heat for about 5 minutes, until soft. Add garlic and chiles and sauté for another minute, stirring to prevent sticking. Stir in the stock, mushrooms, pineapple and tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. Add the basil, mint or cilantro, lime juice, soy sauce and tofu. Simmer for 5 - 10 minutes until the flavors are well blended.
Sprinkle with sprouts and basil leaves and accompany each serving with a wedge of lime.
Posted to fatfree digest by "Jan Gordon" <jan@...> on Apr 19, 1999, converted by MM_Buster v2.0l.