Ingredients:

• 2 teaspoons vegetable oil
  
• 4 ounces fresh shiitake mushrooms, stemmed
  
• 2 cloves garlic, minced
  
• 2 14-ounce cans non-fat, low-sodium chicken broth
  
• 2 tablespoons white vinegar
  
• 2 tablespoons low-sodium soy sauce
  
• 1/2 teaspoon crushed red pepper
  
• 1 cup shredded cooked chicken
  
• 2 cups shredded Napa cabbage
  
• 1 medium carrot, peeled and sliced
  
• 2 tablespoons water
  
• 1 tablespoon corn starch

Directions:

1. Heat oil in a large saucepan over medium-high heat. Add mushrooms and garlic and cook for about 3-4 minutes.
   
2. Stir in chicken broth, vinegar, soy sauce and red pepper. Bring to a boil.
   
3. Add chicken and cabbage. Return to boiling then reduce heat to low and simmer, uncovered for 5 minutes.
   
4. In a small bowl, stir together the water and corn starch then stir thoroughly into the soup. Let simmer for 3 minutes then serve.