Erin Higuchi Pipal
What a great idea! Kelp noodle bowl! One bowl/dish meal! Contains all your components -- veggies, protein, and fat! Thanks to Erin for sharing this on the First Timers and the All The Way groups!
For those wondering if this is really Whole30 approved: YES it is. Click HERE for the Forum link where it is ok'd.
The above are the Kelp Noodles used in this recipe (Erin got them at a local co-op, but we're pretty sure they can be found at Whole Foods) show as their ingredients: water, kelp, sodium alginate.
This is more of an "eyeball it" type of recipe rather than one with exact measurements -- play around with it when you make it!
Equal parts chicken stock and water
Julienned ginger root
Toasted sesame oil
Bring chicken stock and water to a boil, simmering along with thinly julienned ginger root and sliced daikon.
Add mushrooms and watercress. While waiting for daikon to soften, cut up green onion and cilantro for garnish.
To the broth, add fish sauce and coconut aminos to taste, with a dash of salt.
When daikon becomes transparent, throw in some frozen shrimp, and simmer until pink.
Place kelp noodles in bowl, straight from the package! Ladle soup over noodles. Once served, garnished with cilantro and green onion, seaweed gomasio and toasted sesame oil.