Japanese style chicken soup

I made this yesterday. All of this was pretty much made up :) It was delicious!

I made a chicken stock using the following recipe.

1 whole chicken

5 chicken thighs (bone in)

1 leek

1 onion

4 carrots

2 celery stalks

2 bay leaves

1 tsp whole peppercorns

2 tsp of salt

4 spring onions

6 smashed cloves of garlic

handful of parsley

5 twigs of thyme

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I simmered this for 6 hours removing the chicken after 1 hr 45 mins to remove the meat and return the skin and bones.

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I then made a shoyu tare (I made this up)

4 dried porcini mushrooms

3 sheets of kombu

smashed ginger

3 tsp of szechuan peppercorns

This simmered together for 15 minutes in 3 cups of water before I strained the liquid. I then added to the liquid base

1/2 cup shoyu

1 tsp of red boat fish sauce

2 tbs of dark miso

and 1/4 cup of tepache (homemade)

To make the soup I added stock to a pot added carrots, celery, onions, spring onions and reduced a little bit. 5 minutes before the end I added some shredded chicken meat.

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The tare was added to the bottom, then the soup and I finished with a homemade habanero chili oil.

bon appetit