Zoodle Soup with Mushrooms & Seaweed

Ingredients

• 4 cups Homemade Bone Broth, or use your favorite broth
• 2 tablespoons dry seaweed – Hijiki or Wakame
• 1 cup shiitake mushrooms, sliced
• 2 cups any veggies (carrot, green onion, sweet potato, daikon, celery, bok choy, kale, spinach, or chard) in bite-size pieces
• 1 cup of any cooked meat, such as chicken or beef, in small pieces
• 1-2 inches of fresh ginger root, sliced thin
• 1-2 cloves garlic, diced (optional)
• Unprocessed salt and pepper to taste
• 2 medium zucchini, in thin strips (zoodles)
• 2 teaspoons toasted sesame oil (optional)

Instructions

1. Bring broth to a slow boil in a medium saucepan, thawing if necessary.
2. Make your zucchini noodles and set aside to add at the end.
3. Add the seaweed, mushrooms, veggies, meat, ginger, and garlic, if using. Add salt and pepper to taste.
4. Bring to a boil, turn down the heat, and cover, to cook until the veggies are barely softened, 2 to 4 minutes. Add zoodles last and bring barely to a boil again. Don’t overcook or they’ll be mush. Remove from heat. Add sesame oil, if using, and serve.