Side Pannel
Hot and Sour Soup
Hot and Sour Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Soups, Vegetarian
Ingredients List
- 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
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. Keeps a few days refrigerated but it is
best served fresh.
Jeanne Marie Martin, "Vegan Delights" Posted by Anne MacLellan
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
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