2tbs butter
5 Scallions, sliced on the bias, separate greens from whites
2 cloves garlic, slivered
2 carrots, julienned
2 stalks celery, julienned
4 oz Shiitake Mushrooms, stems removed and caps sliced
3 chicken breasts, diced.
8 cups homemade chicken stock
2 eggs, beaten
1 pkg Kelp Noodles ( I use Sea Tangle noodles, but, you could sub shiratake noodles.)

Rinse noodles and set aside.

Melt butter in a large saucepan over medium heat. Season chicken with salt and pepper and cook. Add garlic and cook a couple minutes until fragrant. Add carrots, celery, scallion whites, and mushrooms and cook a few minutes longer. Pour in stock, bring to a simmer, and then slowly pour the beaten eggs in while stirring. Add the noodles to the pot and let gently simmer over low heat for a few minutes, until noodles soften. Ladle into bowls and top with sliced scallion greens.

Also good with a little chili paste (or sriracha if you don’t mind a bit of sugar).