Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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.

Jeanne Marie Martin, "Vegan Delights" Posted by Anne MacLellan
Submitted By MARK SATTERLY On 03-06-95

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