Ingredients
1 Quart Water
1 Quart Vegetable broth
1 Red bell pepper, chopped
1 Onion, sliced
1 1/2 Cups Fresh mushrooms, sliced
1/2 Cup Carrots, sliced
1 Tsp Fresh ginger, minced
1/2 Tsp Garlic, minced
1 1/2 Cups Napa cabbage, thinly sliced
1 1/2 Cups Snow peas, cut in half
10 1/2 Ounce Package Extra firm, silken tofu, cubed
1/2 Cup Cornstarch
1/4 Cup Rice vinegar
1/4 Cup Soy sauce
1/4 Tsp Black pepper
1/8 Tsp White pepper
1/8 Tsp Crushed red pepper
4 Green onions, sliced
2 Tbsp Cilantro, chopped
Directions
1
Place the water, vegetable 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. Add cabbage, snow peas and tofu. Cook for 5 minutes longer.
2
Meanwhile mix the remaining ingredients, except the green onions and cilantro, in a bowl. Add to soup, stirring constantly until thickened and clear. Add green onions and cilantro. Mix well. Remove from heat and let rest for 2 minutes before serving.
Note (from editor)
Try this without tofu and adding whole wheat organic noodles
Organic wheat = no glyphosate dessicant