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Hot & sour soup 3
Artist: _
Categories: Appetizers, Asian, Chinese, Ethnic, Soups & Stews, Vegetarian
Yield: 6
Rating: 0
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Ingredients:
8 Dried chinese mushrooms
8 cupVegetable stock
8 sliceGinger, peeled
1/2 Lime, peeled & sliced thin
4 tbspLime juice
1 tbspLemon juice
2 tbspSoy sauce
2 Chilies
1 lbsFirm tofu, cut into chunks
Cilantro, chopped
Procedures:
1Rinse the mushrooms, put them in a small saucepan and cover with water.
2Bring them to a boil on high heat and swish the mushrooms to remove excess dirt.
3Discard the water.
4Rinse.
5Once again, cover the mushrooms and bring them to a boil, covered.
6Let sit 1 hour.
7Then drain, remove tough stems, squeeze out excess water and slice or cut in half.
8Bring the stock to a boil in a large saucepan on high heat, add the ginger and lime slices and cook for 2-3 minutes.
9Lower the heat and add the lime and lemon juice, soy sauce and chilies.
10Simmer for 5 minutes.
11Add tofu and mushrooms and simmer 5 more minutes.
12Taste 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.
13serve garnished with chopped cilantro.
14Have a side dish of extra sliced chilies for those who like it hot.
15Keeps a few days refrigerated but it is best served fresh.
16jeanne marie martin, "vegan delights"
 
 
 
 

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