Rating: 4.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This spicy and sour soup could be a light meal in itself, full of peppers, snow peas, water chestnuts, green onions, and tofu.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add peppers and onion; stir-fry about 5 minutes.

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  • Add chicken broth, vegetable stock, and soy sauce. Bring to a boil. Lower heat and let 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 and water chestnuts. Gently heat through, about 5 minutes.

Cook's Notes:

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.

You can use frozen snow peas instead of fresh--add them with tofu.

Nutrition Facts

200 calories; protein 12.4g; carbohydrates 14.7g; fat 11.5g; sodium 574.9mg. Full Nutrition
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