Ingredients Jump to Instructions ↓

  1. 8 Dried Chinese mushrooms

  2. 8 cups 1896ml Vegetable stock

  3. 8 Ginger - peeled

  4. 1/2 Lime - peeled, thin sliced

  5. 4 tablespoons 60ml Lime juice

  6. 1 tablespoon 15ml Lemon juice

  7. 2 tablespoons 30ml Soy sauce

  8. 2 Chilies

  9. 1 lb 454g / 16oz Firm tofu - cut into chunks

  10. Cilantro - chopped

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. 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.

  4. 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.


Send feedback