Recipe - Hot And Sour Soup 2

8 Dried chinese mushrooms
8 cup Vegetable stock
8 sl Ginger, peeled
One half Lime, peeled & cut or sliced up thin
4 tablespoon Lime juice
1 tablespoon Lemon juice
2 tablespoon Soy sauce
2 Chilies
1 pound Firm tofu, cut into chunks
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 23 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 cut or sliced up
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