3 tablespoons soy sauce
1 tablespoon honey
3/4 cup sherry vinegar
3 tablespoons vegetable oil
1 teaspoon salt
2 teaspoons white sugar
1 teaspoon cardamom
1 teaspoon ground cinnamon
1 teaspoon dried basil
In a saucepan bring sauce to a boil. Add water, stirring until mixture thickens. Cover, remove from heat, and let stand for 2 hours.
In a blender, puree soy sauce, honey, vinegar, oil and salt and pepper. Process just until smooth. Pour into ingredients in a 4 quart stew bowl. Stir in Miso stock and tomato paste. Spoon into containers and chill in the refrigerator 4 to 12 hours.
Meanwhile, in a separate medium bowl, mix together white sugar, cardamom, basil and 1 teaspoon of soy sauce. Bring mixture to a boil. Continue whisking until sugar is dissolved. Pour into soup containers and allow to cool.
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