Hot And Sour Soup I Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
8 each: Dried chinese mushrooms,
1 tbsp: Lemon juice,
8 cup: Vegetable stock,
2 tbsp: Soy sauce,
8 slice: Ginger, peeled
2 each: Chilies,
1/2 each: Lime, peeled & sliced thin
1 lbs: Firm tofu, cut into chunks
4 tbsp: Lime juice,
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
Submitted By MARK SATTERLY On 03-06-95
Source from luhu.jp
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
Submitted By MARK SATTERLY On 03-06-95
Source from luhu.jp