2 cups organic vegetable stock/soup base
1 medium carrot, grated
1 inch ginger root, grated
1 tsp minced garlic
1 tbsp Bragg's liquid aminos (soy sauce may be substituted)
1 tbsp Asian chili sauce
1 tsp dry sweetner (granulated sugar is fine)
2 tbsp apple cider vinegar
1 tbsp sesame oil
In a medium pot, bring the vegetable stock to a rapid boil. Reduce heat and add all remaining ingredients. Simmer for 10 minutes, stirring occasionally.
This is wonderful served with rice crackers and a cool mandarin salad, or can precede an asian-style meal.
Makes two servings, but the recipe can easily be doubled.