Chinese: Hot & Sour Soup with Tofu
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | large |
sweet red bell peppers
cored, seeded, cut into strips |
|
| 1 | bunch |
scallions, spring or green onions
cut |
*
|
| 2 | cups |
chicken broth
|
|
| 2 | cups |
vegetable stock
vegetable stock or water |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | teaspoons |
red wine vinegar
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
cornstarch
|
|
| 3 | tablespoons |
water
|
|
| 1 | teaspoon |
sesame oil
|
|
| ½ | pound |
snow pea pods
|
|
| 1 | pound |
tofu
firm, drained, cut up |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 2 | large |
sweet red bell peppers
cored, seeded, cut into strips |
|
| 1 | bunch |
scallions, spring or green onions
cut |
*
|
| 473 | ml |
chicken broth
|
|
| 473 | ml |
vegetable stock
vegetable stock or water |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
red wine vinegar
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 3E+1 | ml |
cornstarch
|
|
| 45 | ml |
water
|
|
| 5 | ml |
sesame oil
|
|
| 226.8 | g |
snow pea pods
|
|
| 453.6 | g |
tofu
firm, drained, cut up |
|
Directions
Heat oil in large saucepan over medium-high heat.
Add peppera snd 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; cook for about 5 minutes or until thickened and bubbly.
Add tofu, frozen snow peas if using, and water chestnuts.
Gently heat through.
