INGREDIENTS
2
Carrots
2 cloves
Garlic
1 tbsp
Ginger, fresh
1
bunch Green onions
1
Jalapeno peppers
4
Shiitake mushrooms, dried
1/2 lb
Tofu, firm
7 cups
Vegetable broth, hot
1/4 cup
Miso, dark
3 tbsp
Tamari soy sauce
2 tbsp
Arrowroot or cornstarch
1 pinch
Cayenne pepper
1/4 cup
Rice wine vinegar
2 tsp
Sesame oil, toasted
2 tbsp
Rice wine
1 1/4 cups
Water