1 pound flat rice noodles, cooked
salt
20 cups chicken stock
1 cup wakame seaweed
1/2 cup miso
1 cup shitake mushrooms, sliced thinly
4 cloves garlic, chopped
2 tablespoons extra-virgin olive oil
1/2 pound chicken breast, cooked and shredded
tamari or regular soy sauce
3 green onion stalks, sliced
1/2 habanero pepper
In a stockpot, saute mushrooms with tamari and salt. Cover, and allow to cook for 2 minutes. Then, add garlic and habanero pepper. Continue to cook (covered) for another minute. Next, add chicken stock and additional tamari. Allow to come to a boil, then add noodles and chicken.
Next, add some of the stock from the stockpot to the miso, and stir until the mixture is evenly incorporated. Add this to the stockpot with wakame. Finally, top with green onions and serve. Enjoy!
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