Amount
Ingredient
Preparation



8
each
chinese mushrooms

dried



8
cups
vegetable stock





8
slices
ginger

peeled



1/2
each
lime

peeled, sliced thin



4
tablespoons
lime juice





1
tablespoon
lemon juice





2
tablespoons
soy sauce





2
each
green chilies





1
pound
tofu

cut into chunks



1
x
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.