Add thinly sliced beefpork or chicken, if desired.
Heat the vegetable broth in a saucepan. Par cook (steam) the broccoli and Chinese peas in a microwave-safe container for 2 minutes. Add the kelp noodles to a bowl, pour heated broth over the noodles. Garnish with vegetables and egg. Sprinkle with togarashi spice or Mrs. Bragg’s Organic Sea Kelp Seasoning (zero sodium).
Recipe is easily doubled.
Kelp noodles taste very similar to rice noodles and are low calorie, fat free, gluten free, vegan, dairy free, egg free, low sodium, and raw.