Hot & Sour Soup

[Guest guest]

Vietnamese Hot and Sour Soup

from Moosewood Restaurant Low Fat Favorites

(this is a favorite of ours, taste and adjust the " hot and

sour " to suit

yourself.)

 

2 cups thinly sliced onions

2 teaspoons canola or other oil

5 garlic cloves, minced or pressed

1 or 2 fresh chiles, seeded and minced, or to taste

7 cups veggie broth

1 1/2 cups canned straw mushrooms (15 ounce can, drained {I

use the juice as

part of the stock})

3/4 cup canned pineapple chunks (8 ounce can, drained)

1 cup fresh tomatoes

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh mint of cilantro

2 tablespoons fresh lime juice

1/4 cup soy sauce or Asian fish sauce

1 1/2 cups diced tofu, cut into 1/2 inch cubes, about 8

ounces. (I use firm,

don't use the Mori Nu, use the water pack)

 

mung sprouts, basil leaves, lime wedges

 

In a large soup pot, sauté the onions in the oil on low heat

for about 5

minutes, until softened. Add garlic and chiles, sauté for

another minute,

stirring to prevent sticking. Stir in the stock, straw

mushrooms,

pineapple, and tomatoes, bring to a boil. Reduce heat and

simmer for 5

minutes. Add the basil, mint or cilantro, lime juice, soy

sauce or fish

sauce, and tofu,. Simmer for 5 - 10 minutes, until the

flavors are well

blended.

 

Sprinkle with mung bean sprouts and basil leaves and

accompany each serving

with a wedge of lime.