I really miss wonton soup and miso soup. Since having celiac, I'm not sure if they use soy or other gluten based sauces or bouillon in them so I steer clear. This quick and easy recipe from Primal Palate hits the spot for a craving for an Asian style soup!
2 quart free range, organic Chicken Stock
2 Tbsp Ginger Root, minced
2 whole Green Onion, finely chopped
3 Tbsp Coconut Aminos
1/4 tsp Fish Sauce
4 whole boneless skinless Chicken Thigh, cubed
1 cup White Mushrooms, sliced
1 whole Kelp Noodles, one package
Pour the chicken stock into a medium sized soup pot, and heat over medium heat.
Add the minced ginger, sliced green onion, coconut aminos, and fish sauce, and bring to a bubble.
Add the cubed chicken, and allow to bubble for 3 minutes, then turn down to medium-low heat.
Add the sliced mushrooms, and allow to cook for 45 minutes, stirring often.
To prepare the kelp noodles, rinse under cool water, and either place all of the noodles in the soup pot to soften, or place a serving into your soup bowl, and allow to soften from the heat of the soup in the bowl.