Tofu & lemon grass soup
Yield: 4 Servings
Ingredients:
- 3 c Water
- 3 ea Dried Kaffir lime leaves 1
- 3 tb Soy sauce
- 1/4 ts White pepper
- 2 tb Lemon juice
- 1 tb Brown sugar
- 1 ea 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 ea Lime
Instructions:
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.
