Tofu and Lemon Grass Soup

Recipe Ingredients

3 cups	711ml	Water
3		Dried kaffir lime leaves 1
3 tablespoons	45ml	Soy sauce
1/4 teaspoon	1.3ml	White pepper
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Brown sugar
1		Lemon grass - cut into
1		-- ¥
1 teaspoon	5ml	Cayenne
1 cup	237ml	Soft tofu - cubed
1 cup	237ml	Shiitake mushrooms - sliced
2 cups	292g / 10oz	Bok choy - chopped 3
1/4 cup	36g / 1.3oz	Scallions - finely chopped
1/4 cup	4g / 0.1oz	Cilantro - chopped
1		Lime - cut into wedges

Recipe Instructions

In a stockpot, combine water, lime leaves, soy sauce, pepper, lemon juice, sugar and lemon grass. Bring to a boil, reduce heat and simmer for 15 minutes. Add cayenne, tofu and mushrooms. Simmer for 5 minutes. Add bok choy and simmer until tender crisp, 2 to 3 minutes. Discard lime leaves. Ladle hot soup into individual serving bowls. Garnish with scallions, cilantro and lime wedges and serve.

NOTES:

1. Dried kaffir leaves add a citrus flavour. They can be purchased dried at Asian grocery stores. Or substitute 1 tsp grated lime peel.

2. Lemon grass, also available from Asian grocery stores. Use only the lower white part of the stalk. 3. Substitute bok choy with cabbage, Napa cabbage or broccoli. You can use either fresh or dried shiitake mushrooms.

Source:
Possum Kingdom Lake Cookbook

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