Oriental Spicy and Sour Soup could be a light meal in itself, full of peppers, snow peas, water chestnuts, green onions, and tofu. Seasoned with sesame oil, red pepper flakes, and soy sauce, and lightly thickened with cornstarch.
INGREDIENTS (for 8 servings):
- 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
Heat oil in large saucepan over medium-high heat. Add peppers and onion; stir-fry about 5 minutes.
Add chicken broth, vegetable stock, and soy sauce. Bring to boiling. Lower heat; simmer for about 5 minutes.
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.
Add tofu, frozen snow peas (if using), and water chestnuts. Gently heat through.