Hot and Sour Soup - 3

Recipe Ingredients

8		Dried Chinese mushrooms
8 cups	1896ml	Vegetable stock
8		Ginger - peeled
1/2		Lime - peeled and sliced thin
4 tablespoons	60ml	Lime juice
1 tablespoon	15ml	Lemon juice
2 tablespoons	30ml	Soy sauce
2		Chilies
1 lb	454g / 16oz	Firm tofu - cut into chunks
		Cilantro - chopped

Recipe 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 F - and add more chilies, lime juice or soy 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"

Source:
Pace recipe booklet

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