| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups, Appetizers, Vegetarian |
6 |
Servings |
INGREDIENTS
| 8 |
|
Dried chinese mushrooms |
| 8 |
c |
Vegetable stock |
| 8 |
sl |
Ginger, peeled |
| 1/2 |
|
Lime, peeled & sliced thin |
| 4 |
tb |
Lime juice |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Soy sauce |
| 2 |
|
Chilies |
| 1 |
lb |
Firm tofu, cut into chunks |
|
|
Cilantro, chopped |
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 ~- 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.
Jeanne Marie Martin, "Vegan Delights" Posted by Anne MacLellan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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