This easy-to-make soup brings us back to what healing chicken noodle soup should be. The kombu "noodles" have a wonderful textural likeness to a traditional noodle and are great for anyone with a sensitivity to wheat. You may substitute store-bought broth for bone broth.
Place extra-virgin olive oil in a hot sauce pan. Saute onion on medium heat until lightly browned, about 5 minutes.
Add carrot and cook for about 3 minutes. Then put in the celery and cook mixture for about 2 more minutes.
Finally, add garlic and saute for 1 minute. Combine the remaining ingredients in the pot. Bring to a boil, reduce heat to a simmer and cook covered for 15 minutes. Remove kombu and slice into thin, noodle-like strips and stir back into soup. Serve immediately. Add ume plum vinegar to taste.