Asian Chicken Soup

Ingredients

• 1 pre‑cooked organic whole chicken (1.5 kg)
• 1 bundle root vegetables (e.g., carrots, parsnips, turnips)
• 1 tbsp salt
• 120 g brown mushrooms
• 2 small pak choi
• 1 stalk leek (white part)
• 5 g ginger root
• 1 organic lime (zest only)
• 1 tbsp Genmai miso
• 1–2 tbsp light soy sauce
• 2 handfuls mung bean sprouts
• 0.5 bundle chives
• 4 stems cilantro
• 2 stems Thai basil
• 1–2 tbsp lime juice

Instructions

1. 1.

   Trim the skin from the chicken, place it in a large pot and cover with cold water. Clean, wash, roughly chop the root vegetables and add them to the pot along with salt. Bring to a boil, skimming off any foam that rises. Reduce heat and simmer covered for about 2 hours.

2. 2.

   Remove the chicken from the broth, strain the liquid through a sieve and discard solids. Measure out 800 ml of broth and return it to the pot. Discard the sieved residue.

3. 3.

   Clean and slice mushrooms thinly. Wash pak choi, halve it, remove stems and cut into bite‑sized pieces. Rinse leeks well and slice into rings. Grate ginger unpeeled finely. Add all prepared ingredients along with lime zest, miso, and soy sauce to the broth and simmer on low for 5 minutes.

4. 4.

   Meanwhile, shred the chicken breast meat, remove skin, slice the meat and add it to the soup. Rinse the sprouts, stir them in, and take the pot off the heat.

5. 5.

   Rinse chives, cilantro, and Thai basil, pat dry, then chop. Place herbs in deep bowls or soup dishes, ladle soup over them, and drizzle a little lime juice on top.