• 4 cups low sodium low fat chicken stock
• 1/4 cup white vinegar
• 2 Tbs. lite soy sauce
• 1 Tbs. red pepper flakes
• 2 tsp. sesame oil
• 1 cup mushrooms, sliced
• 1 cup carrots, thinly sliced
• 2 tsp. cornstarch, or arrowroot
• 1 Tbs. plus 1 tsp. water

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.

Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 53, fat 3.1g, 45% calories from fat, cholesterol 3mg, protein 2.9g, carbohydrates 5.7g, fiber 1.8g, sugar 2.0g, sodium 267mg, diet points 1.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.0, Bread: 0.1, Lean meat: 0.0, Fat: 0.5, Sugar: 0.0, Very lean meat protein: 0.0

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