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Title: Chinese: Hot and Sour Soup with Tofu
Categories: Chinese Vegetable Tofu Ethnic Soup
Yield: 8 Servings

3tbVegetable oil
2lgSweet red peppers, cored, seeded and cut into 3/4"x1/4" stri
1smBunch green onions, cut diagonally into 3/4" pieces (about 1
2cChicken broth, canned OR homemade
2cVegetable stock OR water (stock recipe in next post)
2tbSoy sauce
2tsRed wine vinegar
1/2tsCrushed red pepper flakes
1/4tsSalt
1/8tsPepper
2tbCornstarch
3tbWater
1tsOriental sesame oil
1/2lbSnow peas, fresh or frozen
1lbFirm tofu, drained and cut into 1/2" cubes
1cn(8 oz.) sliced water chestnuts, drained

Makes 8 Servings

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.

Makes 8 servings (about 8 cups)

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