1 (14 ounce) can chicken broth
1 (6 ounce) can diced tomatoes with green chile peppers
1 tablespoon dried minced onion
1 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons fish sauce
2 teaspoons soy sauce
1 teaspoon vegetable oil
1 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried minced garlic
salt and pepper to taste
1 (1 ounce) package instant multigrain flour mix
1/2 cup dark soy sauce
1 teaspoon dark soy sauce
In a medium saucepan, bring broth, tomatoes, green chile peppers, garlic powder, fish sauce, soy sauce and olive oil to a boil, stirring constantly. Heat through, but do not boil.
Pour sauce into a bowl and stir in remaining ingredients. Chill bowl in refrigerator at least 2 hours before serving.