This is basically my take on a chicken soup that has a Japanese flavor profile.

Ingredients: 

• 1lb chicken thighs (skin on bone in OR skin off boneless – if no skin, you do not need to brown the chicken) 
• Green onion (2-3 stalks cut into 1 ½ in pieces) 
• Garlic (2 – 3 cloves depending on size) 
• Ginger (2 in worth – julienned) 
• Dashi soup base or powder
• Tuscan kale (2 handfuls) 
• Carrots 
• Daikon
• MSG
• Chilli Oil
• Trader Joes Yuzu Hot Sauce 
• Fried Shallots
• Rice 

1. Brown chicken thigh skin in pan (start with a cold pan – renders the fat better) 
2. Add chicken in pot with aromatics (julienned ginger, garlic, green onion) also add sliced carrots and daikon 
3. Fill pot with water (2in above chicken) and add ¼ cup of dashi soup base + 2 tsp of MSG
4. Simmer chicken on low heat
5. Once the liquid starts lightly boiling, check the chickens internal temperature – if it’s over 175F its ready to be taken out and shredded
6. Add tuscan kale to the broth (cook 2 min)
7. Add more dashi or soy sauce to the broth to taste 
8. Serve with rice and top with fried shallots, chilli oil, yuzu hot sauce from Trader Joes (so good) and fresh lime juice if you want.