Hot and Sour Soup 3

Yields:	6 servings
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	Preparation	20 minutes
	Cooking	45 minutes
	Ready In	2 hours

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Ingredients

8	each	mushrooms, chinese	dried
8	cups	vegetable stock
8	slices	ginger	peeled
1/2	each	lime	peeled and sliced thin
4	tablespoons	lime juice
1	tablespoon	lemon juice
2	tablespoons	soy sauce
2	each	chilies
1	pound	tofu	firm, cut into chunks
1	x	cilantro	chopped

Directions

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.

Note: Keeps a few days refrigerated but it is best served fresh.

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Member Review

Helen's Curried Chicken

This recipe is very, very good! We've made it several times in the last month, and passed it on to friends.