Hot and Sour Soup

This has always been a favorite. But, I have been messing around with the recipe to come up with a version that my kids will eat, as well. Well, this is it. It still has a fair amount of spicyness, but I still add some chili sauce(Sriracha) before I eat it.

Soup
4 cups of veggie broth
1 cup water
1 Tbsp soy sauce
1 Tbsp chopped garlic
1 small onion, chopped
peanut oil
2-3 Tbsps rice wine vinegar( I use two, but you can adjust this to your own taste and add an additional tablespoon, if you like)
1/4-1/2 tsp dried chili flakes
2 -3 cups sliced mushrooms
1 can bamboo shoots, drained
sauteed tofu (you don't have to saute it, we just prefer it that way)
1 cup bean sprouts
1 cup napa cabbage, sliced into thin strips
handful of snowpeas (as many as you like)

In a small amount of peanut oil, saute onions and garlic until onions are translucent. Add the broth, water, mushrooms, bamboo shoots, sauteed tofu, chili flakes, and chili sauce. Cook at a medium simmer for five minutes. Add soy sauce, vinegar, bean sprouts, napa cabbage, and snow peas and cook for an additional 3 minutes.