Hot and Sour Soup


Serves: 6
Total Calories: 88

Ingredients

8 mushrooms dried chinese
8 cups vegetable stock
8 slices ginger peeled
1/2 lime peeled & sliced thin
4 tablespoons lime juice
1 tablespoon lemon juice
2 tablespoons soy sauce
2 chili
1 pound tofu firm, cut into chunks
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. Serve with a side dish of extra sliced chilies for those who like it hot. Keeps a few days refrigerated but it is best served fresh.

Nutritional Facts:

Serves: 6
Total Calories: 88
Calories from Fat: 0

This Hot and Sour Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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