Please note that all ingredients are Non-GMO Project Verified and/or organic. Look for Verified products by brand or category on our shopping list.
- 5 shiitake mushrooms
- 4 green onions
- 6 cups gluten-free chicken broth
- 3 tablespoons San-J Gluten Free Tamari
- 8 ounces maifun thin rice noodles
- 1 sheet nori seaweed
Remove the stems from the shiitake mushrooms and slice mushrooms and green onions thinly. In a medium saucepan, combine chicken broth, mushrooms, green onions and San-J Gluten Free Tamari. Bring to boil. Reduce the heat and simmer on medium-low for 10 minutes.
Cook maifun thin noodles according to the package instructions and drain. Add noodles to the soup. Cut nori sheet into 1-inch strips and sprinkle over the noodle soup before serving.