Hot And Sour Soup 3 Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 8 Dried chinese mushrooms
  • 8c Vegetable stock
  • 8sl Ginger, peeled
  • 1/2 Lime, peeled & sliced thin
  • 4tb Lime juice
  • 1tb Lemon juice
  • 2tb Soy sauce
  • 2 Chilies
  • 1lb Firm tofu, cut into chunks
  • Cilantro, chopped

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