| 1. |
Heat oil in a large saucepan over medium heat. Add the red bell pepper and green onions and saute for 5 minutes. |
| 2. |
Add the 2 cups water, broth and soy sauce, reduce heat to medium low and simmer for 5 minutes. |
| 3. |
In a separate medium bowl, combine the vinegar, red pepper flakes, ground black pepper, cornstarch, 3 tablespoons water and sesame oil. |
| 4. |
Add to the soup and continue to simmer for 5 more minutes, or until soup becomes thick and bubbly. |
| 5. |
Mix in the tofu, snow peas and water chestnuts, and continue cooking 10 minutes, or until heated through. |
