6 cups gluten-free chicken broth
5 shiitake mushrooms, stems removed and thinly sliced
4 green onions, thinly sliced
3 Tablespoons San-J Gluten Free Tamari
8 ounces maifun thin rice noodles
1 sheet nori seaweed, cut into 1 inch strips
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. Sprinkle nori strips over the noodle soup and serve.