Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    dried Chinese mushrooms
   8      cups          vegetable stock
   8      slices        ginger -- peeled
     1/2                lime -- peeled, thin sliced
   4      tablespoons   lime juice
   1      tablespoon    lemon juice
   2      tablespoons   soy sauce
   2                    chilies
   1      pound         firm tofu -- cut into chunks
                        cilantro -- chopped

Preparation:

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 soy 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.