Simple Chicken Seanoodle Soup - GF, GAPS Safe

Dried seaweed is a great bang-for-your-buck food source.  A small amount expands considerably in liquid and is nutritious and filling. It keeps for months in air-tight storage, so is easy to grab for adding extra grain-free food-ness to your soup, or scrambled eggs. There are numerous varieties, many of which I've not even tried, but all the ones I've had are just fun to eat - noodly texture without the noodly starch - and full of flavor.
This recipe makes one serving but can easily be stretched by just adding more of everything, exact amounts not necessary. It's a great breakfast or snack for when you're under the weather or just want some slurpy comfort food with lots of healing properties.

• 1 cup real chicken or turkey broth (If it has fat on top, use it)
• 2 T dried seaweed leaves (I used hijiki, a dark, small-leaved, chewy seaweed with a shrimp-like aroma)
• 1/4" slice of fresh ginger root, pressed through garlic press
• 1 clove garlic, pressed through garlic press
• 1 egg
• Salt and pepper to taste

Cook broth, seaweed, ginger and garlic in small saucepan over med heat till broth boils and seaweed expands. Cover and cook for 5 minutes on low. Crack egg into the soup, swirling the egg white into the broth, but leaving the yolk unbroken. Cover and cook 1 minute. Remove from heat. Serve in soup bowl. Sprinkle with milled flax seed if desired.