Mid-Spring Chicken Soup
2 quarts Chicken stock
1 pound chicken
3 heads baby bok choy
20-30 sugar snap peas, cut to bite size pieces
5-6 stalks of green onions, cut to fine slivers
10 shiitake mushrooms, chopped fine
1 small piece maitake mushrooms, chopped fine.
1/2 bunch cilantro, minced
1 big piece kombu
sea salt & pepper to taste
Bring stock to a boil. Add chicken, cut up fresh veggies, and kombu to pot. Let cook on medium until veggies are tender and chicken cooked through, about an hour. Add salt and pepper to taste and garnish with fresh cilantro. Enjoy!