Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     dried chinese mushrooms
  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                     chilies
  1              pound  firm tofu -- cut into chunks
                        cilantro -- chopped

Preparation:

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 soy 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. 6 servings

Nutritional Information:

308 Calories (kcal); 9g Total Fat; (25% calories from fat); 15g Protein; 45g Carbohydrate; 3mg Cholesterol; 2520mg Sodium