Title: Hot and Sour Soup
Categories: Soup Vegetarian
Yield: 6 Servings

8		Dried chinese mushrooms
8	c	Vegetable stock
8	sl	Dried galangai;(Thai ginger) or regular ginger,peeled
1/2		Lime; peeled & sliced thin
4	tb	Lime juice
1	tb	Lemon juice
2	tb	Soy sauce; light Japanese
2		Chilies, fresh; red & green serrano are best
1	lb	Tofu, firm; cut into chunks
		Cilantro, fresh;chopped

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 best served fresh. * original recipe by David Tinker, Vancouver chef

SERVES: 6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan

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