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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 ½ teaspoon crushed red pepper flakes ¼ teaspoon salt ⅛ teaspoon ground black pepper 2 tablespoons cornstarch 3 tablespoons water 1 teaspoon sesame oil ½ pound fresh snow peas 1 pound firm tofu, cubed 1 (8 ounce) can sliced water chestnuts, drained

Nutrition Info

200.3 calories carbohydrate: 14.7 g cholesterol: : - fat: 11.5 g fiber: 4.2 g protein: 12.4 g saturatedFat: 1.6 g servingSize: - sodium: 574.9 mg sugar: 4 g transFat: : - unsaturatedFat: : -

Heat oil in a 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 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.

8 servings

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