Hot Sour Soup 3

Ingredients

8 dried chinese mushrooms 8 cup vegetable stock 8 slice ginger, peeled 1/2 lime, peeled & sliced thin 4 tbsp lime juice 1 tbsp lemon juice 2 tbsp soy sauce 2 chilies 1 lb firm tofu, cut into chunks 1 cilantro, chopped	Advertisements

Preparation
 
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.

 

 
Servings:
6

 

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