Return to Main Recipes Page/Return to Home Page

Match AllAny terms in Jewish Food List Archive Keywords:

1 tbsp. vegetable oil
1 large red pepper, diced
3 green onions, chopped
2 cups chicken broth
2 cups water
1 tbsp. soy sauce
1 tbsp. red wine vinegar
1/4 tsp. red pepper flakes
1/8 tsp. ground black pepper
1 tbsp. cornstarch
3 tbsp. water
1 tbsp. sesame oil
1 8-oz. can sliced bamboo shoots
1 8-oz. package tofu, cubed
1 8-oz. can sliced water chestnuts

Heat oil in a large saucepan over medium high heat.

Stir-fry peppers and onion for 5 minutes. Add water, broth, and soy sauce. Simmer five minutes.

Combine vinegar, pepper flakes, pepper, cornstarch, water, and sesame oil, and add to soup. Cook about 5 minutes or until thick and bubbly.

Add tofu and water chestnuts to the soup. Heat through. Garnish with chopped green onions.

Posted by Leah Perez, Z'L

Nutritional Info Per Serving: N/A