Hot and Sour Soup

Categories: Soups | Appetizers | Vegetarian

Serves: 6 Servings

Ingredients:

8 Dried chinese mushrooms
8 c Vegetable stock
8 sl Ginger, peeled
1/2 Lime, peeled & sliced thin
4 tb Lime juice
1 tb Lemon juice
2 tb Soy sauce
2 Chilies
1 lb Firm tofu, cut into chunks
Cilantro, chopped

Instructions:
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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