A delightful and flavorful soup combining tofu and fresh vegetables with a spicy and tangy broth.
Heat a soup pot over medium heat and sauté the green onions and red bell pepper until softened.
Use a non-stick pot to prevent sticking and ensure even cooking.
Add the water and soy sauce to the pot and bring to a gentle boil.
Stir occasionally to combine the flavors evenly.
In a small bowl, mix the rice vinegar, crushed red pepper flakes, and cornstarch with a bit of water to create a slurry.
Ensure the cornstarch is fully dissolved to avoid lumps in the soup.
Pour the slurry into the pot and stir well. Add the tofu, snow peas, and water chestnuts.
Gently stir to avoid breaking the tofu.
Simmer the soup for an additional 5 minutes until the vegetables are tender and the broth has thickened.
Taste and adjust the seasoning with salt or more soy sauce if needed.
Serve the soup hot, garnished with additional green onions if desired.
Serve immediately to enjoy the fresh flavors and textures.
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