| In small bowl, combine arrowroot with 3 tbsp. cold water and mix well until the arrowroot is dissolved. Add tamari, rice vinegar, lime juice, and 1/2 tsp. white pepper. Mix well and set aside.
Warm olive oil in a medium pot over medium heat. Add chile and mushrooms and saute for 3 minutes, stirring well, until softened.
Add vegetable stock, raise heat, and bring to a boil. Reduce heat and simmer for 7 minutes.
Add the arrowroot mixture to the soup, stirring constantly, until thickened, about 2 minutes. Remove from heat.
Ladle soup into two bowls, drizzle each serving with sesame oil, and serve immediately.
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