Author adapted by Angela Litzinger at test.angelaskitchen.com from American Diabetes Association’s Diabetic Meals in 30 Minutes – Or Less
Ingredients
4cupsgluten free chicken stock
1/4cupwhite wine or rice vinegar
2tablespoonsgluten and dairy freelower sodium soy sauce
1tablespoonred pepper flakes
2teaspoonsesame oilI use toasted sesame oil
1cupmushroomssliced
1cupcarrotsthinly sliced
2teaspooncornstarchor arrowroot
1Tablespoonplus 1 teaspoon water
Instructions
In a stockpot, combine the stock, vinegar, soy sauce, red pepper flakes and sesame oil. Bring to a boil, then simmer for 10 minutes. Add the mushrooms and carrots and simmer for 10 more minutes. Combine the cornstarch or arrowroot with the water. Add to the soup and continue to cook for 5 minutes, until it thickens.