Hot And Sour Soup - 2

Course : Chinese
Serves: 6
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8 medium dried Chinese mushrooms
8 cups vegetable stock
8 slices ginger -- peeled
1/2 medium lime -- peeled, thin sliced
4 tablespoons lime juice
1 tablespoon lemon juice
2 tablespoons soy sauce
2 medium chilies
1 pound firm tofu -- cut into chunks
1 tablespoons cilantro -- chopped

Preparation / 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 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.

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