MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Hot and Sour Soup 3
  Categories: Soups, Appetizers, Vegetarian
       Yield: 6 servings
       8    Dried chinese mushrooms
       8 c  Vegetable stock
       8 sl Ginger, peeled
     1/2    Lime, peeled & sliced thin
       4 tb Lime juice
       1 tb Lemon juice
       2 tb Soy sauce
       2    Chilies
       1 lb Firm tofu, cut into chunks
            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