8 C. chicken stock
2 inch piece of kombu seaweed (opt.)
1 ½ tsp. grated fresh ginger
1-3 garlic cloves, finely minced
1 C. quinoa, soaked overnight in 2 C. water with 2 tsp. vinegar or lemon juice and rinsed
½ pound salmon fillets (skinless, boneless)
1 bunch of spinach, well rinsed
¼ C. miso (I like white, you can use what you prefer)
2 tsp. naturally fermented soy sauce

Put the chicken stock, optional seaweed, ginger, garlic and quinoa in a large pot and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the quinoa is just soft. Meanwhile wash the spinach. Add the spinach and the salmon and cook until the spinach is wilted and the salmon is just cooked through. Break apart the salmon with two forks into bite sized pieces. Take off of the heat. Put the miso and soy sauce in a C. or small bowl. Add a ladle full of broth from the soup into the bowl and thoroughly mix together. Add to the pot of soup and serve.