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| 2 Tasse | onions thinly sliced |
| 5 | Garlic cloves; minced or pressed |
| 1 | Or 2 fresh chiles; seeded and minced, or to taste |
| 7 Tasse | Light vegetable broth; (I use broth powder, only about 3/4 of recommended amount of powder) |
| 1 Dose | (15 ounce) straw mushrooms; reserve liquid |
| 1 Dose | (8 ounce) unsweetened pineapple chunks |
| 1 Tasse | tomatoes fresh, chopped |
| 2 Esslöffel | basil chopped, fresh |
| 1 Esslöffel | Chopped fresh mint or cilantro |
| 2 Esslöffel | lime juice fresh |
| 1/4 Tasse | Soy sauce; (I use 1/2 this amount) |
| 1 1/2 Tasse | Diced firm tofu; cut into 1/2 inch cubes, (about 8 ounces) |
| | Mung sprouts |
| | Basil leaf |
| | Lime wedges |
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In a large soup pot, sauté the onions in a bit of the reserved mushroom liquid on low heat for about 5 minutes, until soft. Add garlic and chiles and sauté for another minute, stirring to prevent sticking. Stir in the stock, mushrooms, pineapple and tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. Add the basil, mint or cilantro, lime juice, soy sauce and tofu. Simmer for 5 - 10 minutes until the flavors are well blended.
Sprinkle with sprouts and basil leaves and accompany each serving with a wedge of lime.
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