Tofu & Lemon Grass Soup

3 Dried Kaffir lime leaves

3 tb Soy sauce

1/4 ts White pepper

2 tb Lemon juice

1 tb Brown sugar

1 Stalk lemon grass, cut into 1" pieces

2 1 ts Cayenne

1 c Soft tofu, cubed

1 c Shiitake mushrooms, sliced

2 c Bok choy, chopped

1/4 c Scallions, finely chopped

1/4 c Cilantro, chopped

1 Lime, cut into wedges

15 minutes. Add cayenne, tofu & mushrooms. Simmer for 5 minutes. Add bok choy & simmer until tender crisp,

2 to 3 minutes. Discard lime leaves. Ladle hot soup into individual serving bowls. Garnish with scallions, cilantro & lime wedges & serve. NOTES:

1. Dried kaffir leaves add a citrus flavour. They can be purchased dried at Asian grocery stores. Or substitute

1 ts grated lime peel.

2. Lemon grass, also available from Asian grocery stores. Use only

the lower white part of the stalk. 3. Substitute bok choy with cabbage, Napa cabbage or broccoli.