Hot And Sour Soup
Ingredients
8 each dried Chinese mushrooms
8 C. vegetable stock
8 slice ginger, peeled
1/2 each lime, peeled and sliced thin
4 Tbsp. lime juice
1 Tbsp. lemon juice
2 Tbsp. soy sauce
2 each chilies
1 pound firm tofu, cut into chunks
cilantro, chopped
Cooking Instructions
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 to 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 soy sauce as needed.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)