Seaweed Noodle Soup

This recipe came from the book Nourishing Traditions, by Sally Fallon.

1 1/2 quarts fish stock
1/2 c dry white wine (I omitted this)
4 T naturally fermented soy sauce
1 c. brown rice or noodles broken into 1 inch pieces (I used Udon noodles)
1/2 c chopped dried seaweed (I thought this was too much as it expands quite a bit)
1 c chopped spinach
2 T fish sauce

Combine stock, wine, soy sauce and seaweed and simmer at least 1 hour.  About ten minutes before serving add noodles, spinach and fish sauce.

This was 'soup'er easy and I was 'soup'rised at how good it tasted and how filling it was.  Next time there is a sick individual in my house I will be making seaweed noodle soup instead of chicken noodle soup.

Update on seaweed noodle soup.  I loved it, but Davis couldn't do it.  He thought it smelled and tasted like a harbor.  So did I, but I like harbors.  Also, the seaweed noodle soup really regulated my system if you know what I mean.  I will definitely make it again, even if I will be the only one eating it.