Rinse the mushrooms, put them in a saucepan and cover with water. Bring to a boil. Rinse the mushrooms, drain. Once again bring mushrooms to a boil. Let sit for 1 hour. Then drain, remove the stems, squeeze out excess water and cut in half. Bring the stock to a boil and add the ginger and lime slices and cook for 3 minutes. Lower the heat and add the lime and lemon juice, tamari and chilies. Simmer for 5 minutes. Add the tofu and mushrooms and simmer for 5 more minutes. Add the dill, honey, sugar. The balance of hot and sour should not overwhelm each other. Serve hot adjusting seasonings as needed.