| Hot and Sour Soup
8 Chinese Dried Black Mushrooms
8 cups of vegetable stock
8 slices of ginger, peeled
1/2 lime, peeled & sliced thin
4 tablespoons of lime juice
1 tablespoon of lemon juice
2 tablespoons of soy sauce
2 Chilies
1 pound of firm tofu cut into chunks
Cilantro, chopped |
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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. |
