Ingredients

• 1 tablespoon vegetable oil
• 1 red bell pepper, chopped
• 3 green onions, chopped
• 2 cups water
• 2 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground black pepper
• 1 tablespoon cornstarch
• 3 tablespoons water
• 1 tablespoon sesame oil
• 6 ounces frozen snow peas
• 1 (8 ounce) package firm tofu, cubed
• 1 (8 ounce) can sliced water chestnuts, drained

Instructions

1. Heat oil in a large saucepan over medium heat. Add the red bell pepper and green onions and saute for 5 minutes. Then, add the 2 cups water, broth and soy sauce, reduce heat to medium low and simmer for 5 minutes.
2. In a separate medium bowl, combine the vinegar, red pepper flakes, ground black pepper, cornstarch, 3 tablespoons water and sesame oil. Add this to the soup and continue to simmer for 5 more minutes, or until soup becomes thick and bubbly.
3. Finally, mix in the tofu, snow peas and water chestnuts, and continue cooking 10 minutes, or until heated through.