Notes:

• Does not freeze well.

Ingredients

• 4 cups water
• 4 cups vegetable broth
• 1 red bell pepper, chopped
• 1 medium onion, sliced
• 1-1/2 cups sliced shitake mushrooms
• 1/2 cup sliced carrots
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1-1/2 cups thinly sliced Napa cabbage
• 1 cup snow peas, cut in half
• 1/2 cup sliced water chestnuts
• 1 12.3 ounce package extra-firm silken tofu, cubed
• 1/2 cup cornstarch
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1 tsp hot sauce
• 2 tablespoons chili oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• dash of seasame oil
• 4 green onions, sliced (green part only)
• 2 tablespoons chopped fresh cilantro

Preparation

1. Place the water, broth, bell pepper, onion, mushrooms, carrots, ginger, and garlic in a large pot.  Bring to a boil, cover, and cook over medium heat for 15 minutes.
2. Add the cabbage, snow peas, water chestnuts, and tofu.  Cook for 5 minutes longer (uncovered).
3. Meanwhile, mix the remaining ingredients, except the green onions and cilantro, in a bowl.  Add to the soup, stirring constantly until thickened and clear.
4. Add the green onions and cilantro.  Mix well.
5. Remove from the heat and let rest for 2 minutes before serving.