| 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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