Recipe by MARBALET
"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."
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red bell peppers, julienned
green onions, sliced diagonally into 1/2 inch pieces
red wine vinegar
crushed red pepper flakes
ground black pepper
firm tofu, cubed
1 (8 ounce) can
sliced water chestnuts, drained
I LOVED THIS RECIPE ALTHOUGH NO ONE IN MY FAMILY WAS NOT CRAZY ABOUT IT, THEY ARE NOT FANS OF EASTR INDIAN FOOD. i FOUND THAT i PREFERED THIS SOUP A LITTLE SMOOTHER AND I PUREED IT IN THE BLENDER. IT WAS VERY SIMILAR TO THE LENTIL SOUP SERVED AT MY FAVORITE EAST INDIAN RESTAURANT.
Turned out pretty good! But I did nix the peas and substituted it w/ mushrooms... learned couple cooking lessons there... oy. Just had to add more liquid ingredients to make up for the mushrooms. Will probably make it in the future again.
A tasty quick and nutritional soup. I really liked the thickness added by the cornstarch. I added a little chili garlic sauce to crank up the heat a notch. Next time I'm chopping some garlic and throwing it in with the green onion and peppers.
Very good! And I don't like tofu! Well, at least I THOUGHT I didn't! I loved, loved, loved the snow peas, but the winner here was the broth! I am a huge fan of Pho noodle soup. I'll be trading out the tofu for shirataki noodles and shredded chicken next time. :) Thank you!
great recipe i halved the snow peas and used bamboo shoots instead of the water chestnuts
* Percent Daily Values are based on a 2,000 calorie diet.
Oriental Spicy and Sour Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 103
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