This is a sweet, mildly spicy, mildly sour Asian-inspired vegetable soup. I came up with the broth when I was sick and craved (but couldn’t get) my favorite Tom Yum soup; the broth turned out to be exactly what I wanted, and I thought it would be wonderful as a vegetable soup base as well. You can use any vegetables you like; these were what I had on hand. All of the seasoning amounts can be modified to suit the chef’s personal taste as well; I can’t eat much spice these days (alas), so my version is heavier on the sweet. You can also use vegetable stock in place of the chicken to make a vegetarian soup.