3 c  Water

      3    Dried Kaffir lime leaves 1

      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 3

    1/4 c  Scallions, finely chopped

    1/4 c  Cilantro, chopped

      1    Lime, cut into wedges

  In a stockpot, combine water, lime leaves, soy sauce, pepper, lemon
  juice, sugar & lemon grass.  Bring to a boil, reduce heat & simmer
  for 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.

  You can use either fresh or dried shiitake mushrooms.