Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Water 1 ts -Grated lemon peel
3 Dried Kaffir lime leaves; OR 1 ts Cayenne pepper
1 ts -Grated lime peel 1 c Soft tofu; cut into 1" cubes
3 tb Low-sodium soy sauce 1 c Sliced Shiitake mushrooms
-OR- tamari -- (fresh)
1/4 ts White pepper 2 c Chopped bok choy
2 tb Lemon juice 1/4 c Finely chopped scallions
3 ts Sucanat(R) or brown sugar 1/4 c Coarsely chopped cilantro
1 Stalk lemon grass -- (fresh)
-- cut into 1" pieces, OR 1 Lime; cut into wedges

In a stockpot, mix water, lime leaves, soy sauce, white pepper, lemon
juice, Sucanat and lemon grass. Bring to a boil. Reduce heat to low
and simmer for 15 minutes.

Add cayenne pepper, tofu, and mushrooms. Simmer for 5 minutes.

Add bok choy and simmer until tender-crisp, about 2 to 3 minutes.

Discard Kaffir lime leaves. Ladle hot soup into individual serving
bowls. Garnish with scallions, cilantro and lime wedges, and serve.

Per serving: 81 cal, 7 g prot, 87 mg sod, 8 g carb, 3 g fat, 0 mg
chol, 10 mg calcium

HINTS: o Dried Kaffir lime leaves add a citrus flavor. Look for them
in Asian grocery stores. o Use only the lower white part of the lemon
grass stalk. o Substitute reconstituted dried Shiitake mushrooms for
fresh. o Substitute chopped green cabbage, broccoli, or Chinese or
Napa cabbage for bok choy.

Source: Vegetarian Gourmet - Spring 1994 Typed for you by Karen
Mintzias Submitted By JOELL ABBOTT On 03-23-95

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