Shred carrots, slice mushrooms and prep greens. Large green leaves should be sliced into bite sized pieces. Rinse and separate kelp noodles in colander.

Add 10 cups of bone broth to a pot and bring to slow boil, reduce heat to low

Add greens and mushrooms and cook until just tender

Add kelp noodles and prepped protein and cook until noodles are softened, about 5 minutes

Add carrots at the very end of cooking for some crunch or add raw to the top of the soup when served

Taste and adjust seasoning as desired: serve with jalapeños, sprouts, liquid aminos, soy sauce, seaweed flakes or chili sauce

To make a more hearty meal, yet not add a lot of extra prep, serve with organic pre-made pot stickers, spring rolls and/or with veggie fried rice