1 (14 ounce) can soy sauce
2 small carrots, thinly sliced
4 potatoes, cubed
1 onion, chopped
1/2 (15 ounce) can chicken broth
1 teaspoon red pepper flakes
Place the soy sauce in a small bowl and pour into boiling water. Reduce heat to medium and keep boiling. Cover the carrots and potatoes, shortening as necessary. Pour broth into bottom of a nonstick skillet. Sprinkle with red pepper flakes. Pour juices into skillet and heat to boiling; reduce heat to medium. Stir until soup is thickened.