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Oriental Spicy and Sour Soup


"This is a very versatile soup--I have substituted thinly sliced bamboo shoots for the water chestnuts and used green snap peas for the snow peas."
Original recipe yield: 8 servings.
Servings:
8

INGREDIENTS:

  • 3 tablespoons vegetable oil
  • 2 red bell peppers, julienned
  • 1 bunch green onions, sliced diagonally into 1/2 inch pieces
  • 2 cups chicken broth
  • 2 cups vegetable stock
  • 2 tablespoons soy sauce
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 1 teaspoon sesame oil
  • 1/2 pound snow peas
  • 1 pound firm tofu, cubed
  • 1 (8 ounce) can sliced water chestnuts, drained

DIRECTIONS:

  1. Heat oil in large saucepan over medium-high heat. Add peppers and onion; stir-fry about 5 minutes.
  2. Add chicken broth, vegetable stock, and soy sauce. Bring to boiling. Lower heat; simmer for about 5 minutes.
  3. Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water, and sesame oil in a small bowl until smooth. Add to soup with fresh snow peas (if using); cook for about 5 minutes or until thickened and bubbly.
  4. Add tofu, frozen snow peas (if using), and water chestnuts. Gently heat through.