Fiery Lime Soup with Mushrooms and Tofu

Ingredients

• 500 g Chinese cabbage (1 head)
• 6 small green chili peppers
• 2 limes
• 1 tbsp Sesame oil
• 800 ml chicken broth
• Salt
• Pepper
• 4 cloves of bay leaves
• 100 g shiitake mushrooms
• 150 g tofu

Instructions

1. 1.

   Clean and wash the Chinese cabbage, then cut into strips. Wash, trim, and finely chop 2 chili peppers. Rinse limes in hot water, grate the zest finely, and slice limes thinly.

2. 2.

   Heat oil in a pot. Sauté the chopped chilies over medium heat for 2 minutes.

3. 3.

   Add broth. Place cabbage with lime slices and zest into the broth, season with salt, pepper, and bay leaves, and simmer for 10–15 minutes over medium heat.

4. 4.

   Clean mushrooms and slice them very thinly. Cube the tofu.

5. 5.

   Add tofu and mushrooms to the pot, cook for another 5 minutes, taste, then serve in four bowls. Wash remaining chili peppers and scatter them over the bowls.