Source: dLife

Tangy Asian soup with carrots and mushrooms.

Servings

4 cup low sodium chicken broth
2 tbsp distilled white vinegar
2 tbsp low sodium soy sauce
1 tbsp hot red pepper flakes
2 tsp sesame oil
1 cup fresh mushroom slices
1 cup sliced carrots , thinly
2 tsp cornstarch (or arrowroot)
4 tsp cold water

1 In large saucepan, add broth, vinegar, soy sauce, crushed red peppers, and sesame oil. Boil for 10 minutes.
2 Add mushroom and carrots. Boil additional 10 minutes.
3 In small bowl, whisk cornstarch or arrowroot with water. Add to soup.
4 Simmer soup for 5 minutes, until broth thickens.